1 1/2 cups port 1/2 cup balsamic vinegar 1/2 cup dried tart cherries 1 large shallot , minced (about 3 tablespoons) 2 sprigs fresh thyme 1 tablespoon unsalted butter Table salt
1. Combine first five ingredients in medium saucepan;simmer over medium-low heat until liquid has reduced to about 1/3 cup, about 30 minutes. Set aside, covered. 2. While steaks are resting, reheat sauce. Off heat, remove thyme, then whisk in butter until melted. Season with salt to taste
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