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Pepper-crusted Filet Mignon With Port-Cherry Reduction
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Top recipe: 
2006 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
IN THE KITCHEN WITH . . . BILL ROWE, 59, of Atlanta
Nominated by friend Sandy Gillespie: "Bill loves to cook and considers cooking a great way to unwind from busy days at work and a fun way to entertain. Much to the delight of his wife, Barbara Ogden, Bill takes responsibility for planning their week's menus, including shopping and preparation. These are not ordinary menus. Bill is constantly searching cooking magazines and Web sites for ideas. Bill and [my husband] Frank exchange and discuss recipes the way some men do sports news."
Hands on time: 20 minutes Total time: 1 hour and 40 minutes Serves: 4
Ingredients:
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Pepper-crusted Filet Mignon With Port-Cherry Reduction
For the steaks:
1/4 cup plus 2 teaspoons olive oil, divided
1/4 cup black peppercorns, cracked
1 tablespoon kosher salt
4 center-cut filet mignons, about 1 1/2 to 2 inches thick
For the Port-Cherry Reduction:
1 1/2 cups ruby port
1/2 cup balsamic vinegar
1/2 cup dried tart cherries
1 large shallot, finely minced
2 sprigs fresh thyme
1 tablespoon unsalted butter
Salt to taste
Instructions:
To prepare the steaks: In a small saucepan over medium-high heat, heat 1/4 cup olive oil and cracked peppercorns. When small bubbles start to appear, reduce the heat to the lowest level. Cook for 7 to 10 minutes and remove from heat; cool to room temperature. After it cools, add the kosher salt and mix to combine.
Coat the tops and bottoms of the steaks with pepper mixture. Press the mix into the steaks by covering them with plastic wrap and pressing down. Let the steaks rest at room temperature for 1 hour before cooking.
For the Port-Cherry Reduction: While steaks rest, combine the port, vinegar, cherries, shallot and thyme in a small saucepan and simmer over medium-low heat until reduced to about 1/2 cup liquid (watch closely; the cherries can make it difficult to judge the quantity of remaining liquid). Cover and remove from the flame; whisk in the butter and season with salt, if needed.
When steaks are ready, move the rack to the middle of the oven and preheat to 450 degrees. Heat 2 teaspoons of olive oil in a heavy skillet over high heat until the oil just starts to smoke. Place the steaks in the pan to cook. Don't move them until a crust has formed. After 3 minutes, turn them over for another 3 minutes. Place skillet in the oven for 3 to 5 minutes for rare, 5 to 7 minutes for medium-rare to medium.
Transfer the steaks to a serving platter and cover loosely with foil to rest for 5 minutes before serving. While the steaks are resting, remove the thyme springs from the reserved Port-Cherry Reduction and reheat the sauce. Serve steak with sauce.
Coat the tops and bottoms of the steaks with pepper mixture. Press the mix into the steaks by covering them with plastic wrap and pressing down. Let the steaks rest at room temperature for 1 hour before cooking.
For the Port-Cherry Reduction: While steaks rest, combine the port, vinegar, cherries, shallot and thyme in a small saucepan and simmer over medium-low heat until reduced to about 1/2 cup liquid (watch closely; the cherries can make it difficult to judge the quantity of remaining liquid). Cover and remove from the flame; whisk in the butter and season with salt, if needed.
When steaks are ready, move the rack to the middle of the oven and preheat to 450 degrees. Heat 2 teaspoons of olive oil in a heavy skillet over high heat until the oil just starts to smoke. Place the steaks in the pan to cook. Don't move them until a crust has formed. After 3 minutes, turn them over for another 3 minutes. Place skillet in the oven for 3 to 5 minutes for rare, 5 to 7 minutes for medium-rare to medium.
Transfer the steaks to a serving platter and cover loosely with foil to rest for 5 minutes before serving. While the steaks are resting, remove the thyme springs from the reserved Port-Cherry Reduction and reheat the sauce. Serve steak with sauce.
Notes:
Can one improve upon filet mignon? This subtly sweet, savory sauce may just do it. Bill Rowe adapted it from a recipe he found in "Cook's Illustrated."
Nutrition:
Per serving: 538 calories (percent of calories from fat, 66), 17 grams protein, 25 grams carbohydrates, 5 grams fiber, 37 grams fat (10 grams saturated), 64 milligrams cholesterol, 953 milligrams sodium.
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