Steak wtih a Cherry / Red Wine Sauce


4 sirloin or filet steaks
salt and pepper
2 TB butter
1 shallot, mined
3/4 c beef broth
3/4 c dry red wine
1/3 c dried tart cherries
1 TB balsamic vinegar
1 tsp thyme


Season steaks with salt and pepper and cook in 1 tablespoon butter in a skillet over medium high heat. Turn once after 2 minutes. Total cook time will be 4 to 6 minutes for medium-rare. Remove from skillet and keep warm.
In same skillet, add shallots and sauté, breaking up the brown bits in the pan. Add red wine, broth, cherries and vinegar. Bring to a boil then simmer until sauce is reduced to about 3/4 cup. A this point, swirl in remaining 1 tablespoon of butter. Pour sauce over steaks and enjoy.