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.
SECRET: I put the broiler on for just 30 seconds the last minute of cooking. It insures the crust gets toasty and the cheese is melted. Not any longer. We aren’t cooking the steak, just melting the cheese. Remove the steaks and cover with foil and let set 5 minutes while you make the sauce.