Beef Tenderloin Steak with Cherry-Port Sauce

Ingredients

• 16 ounce beef tenderloin steaks trimmed ()
• 0.3 teaspoon pepper black
• 0.3 cup cherry juice black
• 0.3 cup cherries dried
• 0.5 teaspoon thyme leaves dried
• 1 large garlic clove minced
• 0.5 cup low-salt beef broth 
• 1 teaspoon olive oil 
• 1 cup port sweet divided
• 0.3 teaspoon salt 
• 2 tablespoons shallots minced ( 1 medium)

Equipment

• bowl
• frying pan

Directions

1. Combine cherries, 1/4 cup port, and juice in a small bowl.
2. Let stand 30 minutes for cherries to absorb most of the liquid.
3. Coat steaks with cooking spray; sprinkle with salt and pepper. Cook steaks in a large nonstick skillet over medium heat 5 minutes on each side or until desired degree of doneness.
4. Remove steaks; keep warm.
5. Heat oil in pan over medium-high heat.
6. Add shallot and garlic; saut 1 1/2 minutes. Stir in cherry mixture, 3/4 cup port, broth, and thyme. Bring to a boil; cook 10 minutes or until reduced to 1/2 cup.
7. Pour sauce over steaks.
8. Serve immediately.