Start by mixing the dried cherries with warmed port wine in a bowl, allowing them to soak while you prepare the spice mix.

In a shallow dish, combine coarsely ground pepper, kosher salt, brown sugar, garlic powder, paprika, ground coffee, ground cinnamon, cumin, and ground mustard.

Dredge the beef tenderloin steaks thoroughly in the spice mixture, ensuring each side is well-coated.

Place the coated steaks in the refrigerator and let them chill for 30 minutes.

Preheat a large skillet over medium-high heat and add canola oil.

Carefully place the steaks in the skillet, searing each side for about 2 minutes.

After searing, transfer the skillet directly to a preheated oven set at 350°F and bake the steaks for approximately 15 minutes.

Once the steaks are done, remove them from the skillet and let them rest.

In the same skillet, add butter and sauté the chopped shallots over medium heat until soft.

Pour in the beef broth and add fresh thyme, bringing to a boil and simmering until reduced by half.

Stir in the heavy cream and continue to cook until thickened, then add the cherry mixture.

Plate the steaks and spoon the cherry sauce over the top, adding blue cheese if desired.