Heat a heavy-based frying pan over a medium to high heat. Once it is hot,add the butter and the olive oil, and brown the fillet on all sides. Note
Take care not to overcook the meat, and
ask your guests how they like their meat cooked. Remove the meat from the pan, cover and leave to rest in a warm oven for about 10 minutes before slicing.
Add the chilli to the red wine and the port, then cook in a saucepan, uncovered, until the liquid has reduced by half. Add the beef stock and the balsamic vinegar, then whisk in the butter.
Stir in the chocolate and season to
taste with salt and freshly ground black pepper. Stir in the cherries. Keep warm
until ready to serve.
Cut the fillet into slices and divide into four portions. Arrange on the serving plates and pour the warm compote over the meat just before serving. Serve with roast-vegetable kebabs.