Spice-Crusted Steaks With Cherry Sauce

• 1/2 cup dried cherries
• 1/4 cup port wine, warmed
• 3-1/2 teaspoons coarsely ground pepper
• 1 teaspoon brown sugar
• 3/4 teaspoon garlic powder
• 3/4 teaspoon paprika
• 3/4 teaspoon ground coffee
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground mustard
• 4 beef tenderloin steaks (1-1/4 inches thick and 6 ounces each)
• 1 tablespoon canola oil
• 1 large shallot, finely chopped
• 1 tablespoon butter
• 1 cup reduced-sodium beef broth
• 1 teaspoon minced fresh thyme
• 1/2 cup heavy whipping cream
• Crumbled blue cheese, optional

1. In a small bowl, combine cherries and wine; set aside. In a shallow dish, combine the pepper, brown sugar, garlic powder, paprika, coffee, salt, cinnamon, cumin and mustard. Add steaks, one at a time, and turn to coat. Cover and refrigerate for 30 minutes.
2. Place oil in a 10-in. cast-iron or other ovenproof skillet; tilt to coat bottom. Heat oil over medium-high heat; sear steaks, 2 minutes on each side. Bake, uncovered, at 350u0b0 until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0), 15 minutes. Remove steaks and keep warm.
3. Whip skillet clean; saute shallot in butter until crisp-tender. Add broth and thyme. Bring to a boil; cook until liquid is reduced by half, about 8 minutes. Stir in cream; bring to a boil. Cook until thickened, stirring occasionally, 8 minutes.
4. Stir in the reserved cherry mixture. Serve sauce over steaks. If desired, sprinkle with blue cheese.

dried cherries, port wine, ground pepper, brown sugar, garlic, paprika, ground coffee, kosher salt, ground cinnamon, ground cumin, ground mustard, beef tenderloin, canola oil, shallot, butter, beef broth, thyme, heavy whipping cream, blue cheese

Taken from www.tasteofhome.com/recipes/spice-crusted-steaks-with-cherry-sauce/ (may not work)