Filet Mignon with Cherry Sauce

• 4 whole (4) 1-inch Thick Filet Mignon
• Olive Oil
• 1 Tablespoon Garlic, Minced
• 1 cup Merlot Or Burgundy Wine
• 1/4 cups Balsamic Vinegar
• 2 cups Of Fresh Bing Cherries, Rinsed, Pitted Or Frozen That Is Thawed
• 2 teaspoons Sugar
• 4 cups Brown Rice, Cooked

1. Bring beef to room temperature and drizzle olive oil and garlic over the beef.
2. Make sure it is evenly covered.
3. Meanwhile, in a large saucepan over medium-high heat, bring the wine and balsamic vinegar to a boil.
4. Continue boiling approximately 15 minutes or until mixture is reduced to 1/2 cup.
5. Add cherries and sugar.
6. Cover on low heat for 10 minutes.
7. Keep warmed until ready to serve.
8. (Note: Taste test your sauce, add a little salt and pepper if needed)
9. Heat grill to medium low heat; add Beef Filet Mignon.
10. Cook for 7 minutes; flip and cook until internal temperature reaches 130 degrees for medium doneness; approximately 5 7 minutes.
11. Take steaks off of the grill; cover and let steaks rest for 5 minutes.
12. Add 1 cup of rice to each plate.
13. Top the rice with a filet and top with cherry sauce.

filet mignon, olive oil, garlic, merlot, balsamic vinegar, bing cherries, sugar, brown rice

Taken from tastykitchen.com/recipes/main-courses/filet-mignon-with-cherry-sauce/ (may not work)