This is a perfect steak. I use tenderloins but any cut you like will work fine. It has a tangy sweet crust and then a rich port wine and cranberry glaze. I like to serve this with roasted sweet potatoes and hearty greens for a side. Maybe brussel sprouts, asparagus or sauteed chard.
I marinade the steak over night in a simple marinade and then pan sear. Then a savory topping in the oven and a quick pan glaze to finish it off.