Steak Tenderloin with Sour Cherries, Port Wine Reduction & Goat Cheese - olive oil

Method

• Preheat oven 400 F.
• Generously season the steaks with good quality salt, preferably Maldon salt, and freshly cracked black pepper, coating on all sides of the steaks.
• Heat olive oil in a cast iron pan over a medium high heat until it is just starting to smoke.
• Sear the two steaks on all sides and turn the heat down to medium as the pan will hold quite a bit of heat.
• Only turn the steaks over when it is deep brown and moves easily without a hint of sticking.
• Take the steaks out of the pan and place them on a baking sheet.
• Turn the heat off from under the cast iron pan.
• Put the steaks in the oven and cook for approximately 5 minutes for medium rare.
• Use a meat thermometer to monitor how well done the steaks are, and cook to your liking.
• Put a tablespoon of butter in the still hot cast iron pan and add the sliced garlic.
• Let the garlic cook gently while the steak continues to cook in the oven.
• When the steak reaches your desired doneness, remove pan from oven, set them on a plate on the counter and cover tightly with foil.
• Turn the heat back on under the cast iron pan and pour in the port and red wine.
• Use a wooden spatula to scrape up any cooked bits from the bottom of the pan.
• Add the preserved cherries and some of the juice from the jar.
• Cook until the sauce begins to take on a syrupy consistency.
• Plate up the steaks with desired side dishes and top with goat cheese.
• Drizzle the sauce with the cherries on and around the steaks.
• Serve and enjoy.
• Note: I preserve my own sour cherries in a simple syrup but I have seen jars of sour cherries at the grocery store in the specialty/ethic food aisle.
• Ive also seen them at the gourmet grocery store.
• If you cant find them, you could also use frozen sour cherries.