-Spice-Crusted Steaks with Cherry Sauce

Ingredients

1/2 cup of fried cherries	1/4 cup port wine, warmed	3-1/2 teaspoons coarsely ground pepper
1 teaspoon brown sugar	3/4 teaspoon garlic powder	3/4 teaspoon paprika
3/4 teaspoon ground coffee	1/2 teaspoon kosher salt	1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin	1/8 teaspoon mustard	4 beef tenderloin steaks
1 tablespoon oil	1 tablespoon butter	1/2 cup heavy whipping cream

Instrustions

Preheat the oven to 350°. In a small bowl, combine cherries and wine; set aside. In a shallow dish, combine pepper, brown sugar, garlic powder, paprika, coffee, salt, cinnamon, cumin and mustard. Add steak, 1 at a time, and turn to coat. Cover and refrigerate for 30 minutes. Place oil in a 10-in. cast-iron or other ovenproof skillet; tilt to coat bottom. Heat oil over medium-high heat; sear steaks, 2 minutes on each side. Bake, uncovered, until meat reaches desired doneness (for medium rare, a thermometer should read 135°; medium, 140°; medium well, 145°), about 15 minutes. Remove steaks and keep warm. For sauce, wipe skillet clean; saute shallot in butter until crisp-tender. Add broth and thyme. Bring to a boil; cook until liquid is reduced by half, about 8 minutes. Stir in cream; bring to a boil. Cook until thickened, stirring occasionally, about 8 minutes. Stir in the reserved cherry mixture. Serve sauce with steaks. If desired, sprinkle with blue cheese.