Filet Mignon Steaks with Port, Cherries, and Thyme | Red Meat Recipes | Weber SG
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Cooking tools:
- Grill
- Kitchen scale
- Nonstick skillet
- Mixing bowl
- Tongs
- Spatula
- Measuring spoon
- Measuring cup
- Grill brush
- Cutting board
- Chef's knife
- Whisk
- Paper towel
- Stove
- Side burner
- Wooden spoon
- Plate
- Serving platter
Ingredients
- filet mignon steaks, each about 225 grams and 2.5 to 3 centimeters thick
- extra-virgin olive oil
- coarsely ground whole peppercorns (grind in a spice mill or use a mortar and pestle)
- minced fresh thyme, divided
- Kosher salt
- unsalted butter, divided
- 60 grams finely chopped shallots
- 120 grams dried tart cherries
- 180 milliliters tawny port
- 340 grams sweet fresh cherries, such as Bing, each cut in half or quarters (about 340 grams)
- 180 milliliters low-sodium beef broth
- Freshly ground black pepper
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