Filet Mignon with Cherry-Balsamic Reduction

2 t. OLIVE MILL olive oil (unflavored)
1/3 c. dry red wine (Shiraz)
2 shallots, chopped finely
1/3 c. OLIVE MILL Cherry Balsamic
1 large garlic clove, minced
1 cup frozen dark cherries, thawed
1/8 salt and pepper
4 (5 oz.) filet mignon

Heat oil in a small heavy metal pan. Add shallots and cook until they are soft and wilted. Add garlic and stir for 30 seconds. Add the wine, vinegar and cherries. Increase the heat to bring the sauce to a light boil. Let the sauce reduce to half (about 10-12 minutes. It should get thick and syrupy. When the sauce is almost done, preheat broiler. Pat steaks dry and sprinkle salt and pepper on both sides. Broil to desired doneness. To serve, serve steaks on a platter and sauce on the side, or spoon over each filet.

Cherry Balsamic Vinegar

Enticingly sweet with a cascade of intense ripe cherry notes. This balsamic vinegar produces a fragrant, very rich tasting product.

Spanish Picual Extra Virgin

Style:  Robust - This ORGANIC extra virgin olive oil from Peru is a big boy on our olive oil bar!  Very flavorful and robust with huge fruit flavor, with just a small amount of bitterness and a bit of peppery finish. This great...