Tenderloin Steaks & Cherry Pan Sauce

Remove the spreadable butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Peel and finely chop the shallot. Pick the thyme leaves off the stems. Roughly chop the parsley leaves and stems. Roughly chop the almonds; place in a bowl. Add the cheese and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the chopped shallot, cherries, thyme leaves, demi-glace, sour cherry spread, vinegar, and 2 tablespoons of water.

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 6 to 8 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

While the steaks rest, to the pan of reserved fond, add the shallot-cherry mixture (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes or until slightly thickened and the shallot is softened. Turn off the heat; stir in the plain butter until melted and combined.