1/8 teaspoon plus 1/4 teaspoon coarsely ground pepper
4 beef tenderloin steaks (4 ounces each)
1 green onion, chopped
Place wine and cherries in a large saucepan. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/4 cup. Stir in the butter, 1/4 teaspoon salt and 1/8 teaspoon pepper.
Sprinkle steaks with remaining salt and pepper. Broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Serve steaks with cherry sauce and sprinkle with green onion.