1/2 cup dried 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 ground mustard
4 beef tenderloin steaks (1-1/4 inches thick and 6 ounces each)
1 tablespoon butter
1 large shallot, finely chopped
1 cup reduced-sodium beef broth
1 teaspoon minced fresh thyme
1/2 cup heavy whipping cream
Crumbled blue cheese, optional
1. 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 steaks, 1 at a time, and turn to coat. Cover and refrigerate for 30 minutes.
2. In a small skillet, heat butter over medium-high heat. Add shallot; cook and stir 2 minutes. 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, about 8 minutes, stirring occasionally.
3. Meanwhile, preheat air fryer to 375°. In batches, arrange steaks on greased tray in air-fryer basket. Cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 3 to 6 minutes on each side.
4. Stir reserved cherry mixture into cream sauce; serve with steaks. If desired, sprinkle with blue cheese.
TOTAL TIME: Prep: 20 min. + chilling Cook: 20 min.
YIELD: 4 servings.
1 steak with 3 tablespoons sauce: 488 calories, 24g fat (13g saturated fat), 117mg cholesterol, 388mg sodium, 24g carbohydrate (17g sugars, 1g fiber), 39g protein.