Filet Mignon Steaks with Port, Cherries, and Thyme | Red Meat Recipes | Weber Grills | Weber US
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Cooking tools:
- Grill
- Pepper mill
- Grill brush
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Whisk
- Tongs
- Spoon
- Plate
- Paper towel
Ingredients
- 4 filet mignon steaks, each about 8 ounces and 1 to 1¼ inches thick
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon coarsely ground whole peppercorns (grind in a spice mill or use a mortar and pestle)
- 2½ tablespoons minced fresh thyme, divided
- Kosher salt
- 5 tablespoons unsalted butter, divided
- ½ cup/60 grams finely chopped shallots
- ¾ cup/120 grams dried tart cherries
- ¾ cup/180 milliliters tawny port
- 12 ounces/340 grams sweet fresh cherries, such as Bing, each cut in half or quarters (about 2¼ cups)
- ¾ cup/180 milliliters low-sodium beef broth
- Freshly ground black pepper
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