TOTAL TIME: Prep: 20 min. + chilling Cook: 20 min.

YIELD: 4 servings.

Who needs to grill? These impressive steaks, topped with a rich cherry sauce, will delight your guests. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

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

Directions

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°), 3-6 minutes on each side.

4. Stir reserved cherry mixture into cream sauce; serve with steaks. If desired, sprinkle with blue cheese.

© 2021 RDA Enthusiast Brands, LLC