Beef Tenderloin Steak W/ Cherry-Port Sauce

• 14 cup dried cherries
• 1 cup port wine or 1 cup other sweet red wine, divided
• 14 cup black cherry juice
• 1 lb beef tenderloin, trimmed
• butter-flavored cooking spray
• 14 teaspoon salt
• 14 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons shallots, minced
• 1 large garlic clove, minced
• 12 cup low sodium beef broth
• 12 teaspoon dried thyme

1. Set oven to broil.
2. Combine cherries, 1/4 cup port, and juice in a small bowl.
3. Let stand for 30 minutes for the cherries to absorb most of the liquid.
4. Coat beef with cooking spray; sprinkle with salt and pepper.
5. Broil 6 inches from heat for 15 minutes.
6. Reduce heat to 375 and bake for 30 minutes or until meat thermometer reads 145 degrees.
7. Let stand 10 minutes before slicing.
8. Heat oil in pan over medium-high heat.
9. Add shallot and garlic; saute 1 1/2 minutes.
10. Stir in cherry mixture, 3/4 cup port, broth, and thyme.
11. Bring to a boil; cook 10 minutes or until reduced to 1/2 cup.
12. Pour over steaks.
13. Serve immediately.
14. Serving size is 1 steak with 2 tbsp sauce.

cherries, port wine, black cherry juice, beef tenderloin, butter, salt, black pepper, olive oil, shallots, garlic, beef broth, thyme

Taken from www.food.com/recipe/beef-tenderloin-steak-w-cherry-port-sauce-151787 (may not work)