Beef Tenderloin with Cabernet Cherry Sauce

 Beef Tenderloin with Cabernet Cherry Sauce

4 small filet mignon steaks (about 1/4 pound each)

 1/2 teaspoon salt

 2 garlic cloves, pressed

 1/2 teaspoon cracked pepper or freshly ground pepper

 Cabernet Cherry Sauce:

 1 1/2 cups Cabernet Sauvignon or Burgundy

 3 tablespoons balsamic vinegar

 4 whole cloves

 8 whole pepper corns

 1 bay leaf, torn into small pieces

 1/2 pound fresh Bing cherries, rinsed

 Salt and pepper for seasoning

 Optional: 1−2 teaspoon sugar

 Set oven controls to broil. Line a broiling pan with aluminum foil

 and place in the oven on the top rack to preheat. Trim the steaks of

 visible fat. Rub the garlic evenly over the steaks and season with

 salt and cracked pepper. Set aside until ready to broil.

 Add the Cabernet and balsamic vinegar to a saucepan and bring to a

 boil. Tie the cloves, peppercorns, and bay leaf in a bundle with a

 small piece of cheese cloth. Add the bundle to the wine mixture. Allow

 the mixture to reduce to 1/2 cup, about 15 minutes.

 While the wine is reducing, pit the cherries. Cut the cherries into

 quarters and add to the wine mixture. Cover and cook over medium−high

 heat until the cherries are tender, about 10 minutes. Season the sauce

 with salt and pepper. Add the sugar to balance the flavors, if needed.

 The sauce should have a deep robust flavor but not be too sweet.

 While the sauce is cooking, broil the steaks for 3−4 minutes per side

 for medium rare. To serve, remove the spice bundle from the sauce. Place

 the steaks on individual plates with the sauce spooned over the top.