Steak Tenderloin with Sour Cherries, Port Wine Reduction & Goat Cheese

Preheat oven 400 F.

Generously season the steaks with good quality salt, preferably Maldon salt, and freshly cracked black pepper, coating on all sides of the steaks.

Heat olive oil in a cast iron pan over a medium high heat until it is just starting to smoke. Sear the two steaks on all sides and turn the heat down to medium as the pan will hold quite a bit of heat. Only turn the steaks over when it is deep brown and moves easily without a hint of sticking.

Take the steaks out of the pan and place them on a baking sheet. Turn the heat off from under the cast iron pan. Put the steaks in the oven and cook for approximately 5 minutes for medium rare. Use a meat thermometer to monitor how well done the steaks are, and cook to your liking.

Put a tablespoon of butter in the still hot cast iron pan and add the sliced garlic. Let the garlic cook gently while the steak continues to cook in the oven.

When the steak reaches your desired doneness, remove pan from oven, set them on a plate on the counter and cover tightly with foil.

Turn the heat back on under the cast iron pan and pour in the port and red wine. Use a wooden spatula to scrape up any cooked bits from the bottom of the pan. Add the preserved cherries and some of the juice from the jar. Cook until the sauce begins to take on a syrupy consistency.

Plate up the steaks with desired side dishes and top with goat cheese. Drizzle the sauce with the cherries on and around the steaks. Serve and enjoy.

Note: I preserve my own sour cherries in a simple syrup but I have seen jars of sour cherries at the grocery store in the specialty/ethic food aisle. I’ve also seen them at the gourmet grocery store. If you can’t find them, you could also use frozen sour cherries.