Name: Port Cherry Reduction Sauce
Yield: Serves 4 (Makes about 1/3 cup)
Ingredients: 1 1/2 cups port; 1/2 cup balsamic vinegar; 1/2 cup dried tart cherries; 1 large shallot, minced (about 3 tablespoons); 2 sprigs fresh thyme; 1 tablespoon unsalted butter

Why This Recipe Works

For a pepper-crusted filet mignon recipe with a crust that wouldn’t overwhelm the meat, we mellowed the peppercorns' heat by gently simmering them in olive oil. We then used a two-step process to create a well-browned and attractive pepper crust: First, we rubbed the raw steaks with a paste of the cooked cracked peppercorns, salt, and oil; then we pressed the paste into each steak using a sheet of plastic wrap. The paste not only added flavor to the meat but also drew out the meat's own beefy flavor.

Instructions

Combine first five ingredients in medium saucepan; simmer over medium-low heat until liquid has reduced to about 1/3 cup, about 30 minutes. Set aside, covered.

While steaks are resting, reheat sauce. Off heat, remove thyme, then whisk in butter until melted. Season with salt to taste.