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1
Sprinkle each steak on both sides with salt and pepper and cook in a pan with a drizzle of olive oil over medium heat for about 5 minutes on each side, or until medium-rare.
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2
Remove them from the pan and let steaks rest for a few minutes before serving.
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3
For the sauce: Place the cherries on a rimmed sheet pan cut side down and drizzle with honey and balsamic and sprinkle with salt.
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4
Broil for about 9 minutes, or until the skins begin to shrivel and the cherries are soft, and have released some of their juices.
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5
Heat the butter in a skillet over medium heat then add the shallot.
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6
Cook for about two minutes, or until the shallots are beginning to color.
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7
Add the cherries, wine, orange juice, and 1/4 cup of water, as well as additional salt.
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8
Cook over high heat until the sauce forms a syrup.
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9
Add the remaining water, give the cherries a press with the back of a spoon, and cook the sauce until it begins to bubble.
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10
Remove from the heat.
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11
For potatoes: Mix together the goat cheese and milk a medium-sized bowl just briefly.
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12
Mash in the boiled potato and season with salt and pepper.
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13
Mash the mixture together until the goat cheese is well spread throughout the potatoes.
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14
To plate this dish divide the potatoes between two shallow bowls.
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15
Place a steak on top of each and doll out the pan sauce evenly over the two portions.
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16
Enjoy!
