INGREDIENTS:2 cups Madeira wine
1½ cups sour pie cherries, fresh or frozen, pitted, cut into halves
1 Tbsp. + 2 tsp. honey
2 tsp. tarragon, dried
2 cups hazelnuts, chopped
¼ cup mayonnaise
1½ tsp. black pepper, ground
3 Tbsp. butter, divided
2 lbs. (4 steaks) filet mignon or top sirloin
2/3 cup shallots, diced
1 clove garlic, minced
½ tsp. salt
¼ tsp. black pepper, ground
1 Tbsp. cornstarch
1 Tbsp. water, cold DIRECTIONS:Preheat oven to 350°F. Place Madeira, sour cherries, honey and tarragon in bowl; set aside. Mix hazelnuts, mayonnaise and 1½ tsp. black pepper together until blended; set aside. Melt 2 Tbsp. butter in large frying pan over medium-high heat. Add meat and brown on all sides. Remove meat from pan. Set pan aside. Do not wash pan.
Pat hazelnut-mayonnaise mixture on top and bottom of meat. Place in greased 13x9x2 inch baking pan. Bake at 350°F for 10 to 20 minutes to desired doneness. Add shallots and garlic to frying pan with meat drippings and sauté 6 to 8 minutes until translucent. Add Madeira mixture, salt and pepper, scraping with spatula to loosen meat drippings from bottom of pan. Cook at a slow boil, stirring occasionally for 15 to 20 minutes, or until reduced in half (about 2 cups).
Mix cornstarch and cold water together in small bowl. Stir cornstarch mixture slowly into sauce and cook 3 minutes. Stir in remaining tablespoon butter until melted.
Use spatula to place meat on plate. Spoon ½ cup sauce over top. Serve immediately. NUTRITIONAL INFORMATION: SERVINGS:4 servings From: PHOTO CREDIT:Photo Credit: The Hazelnut Council