Black Pepper Steak with Sour Cherry Sauce

Heat 1 1/2 teaspoons oil in a small saucepan over medium heat. Add shallot and cook until softened, about 3 minutes. Add cherries, brandy and mustard and cook for 1 minute. Stir in vinegar and bring to a simmer. Cook until the mixture is reduced by half, about 5 minutes. Remove from heat and stir in butter, honey and tarragon. Cover to keep warm.

Grind fennel seeds, peppercorns and crushed red pepper in a spice grinder or with a mortar and pestle. Sprinkle the mixture and 1/8 teaspoon salt on steak.

Heat the remaining 1 1/2 teaspoons oil in a medium skillet over medium-high heat. Cook the steak, flipping occasionally, until an instant-read thermometer inserted in the thickest part registers 125°F for medium-rare, 8 to 10 minutes. Transfer to a clean cutting board and let rest for 5 minutes.

Sprinkle the steak with the remaining 1/8 teaspoon salt and slice. Serve with the sauce and garnish with more tarragon, if desired.