Steak with Double Cranberry Reduction

Tis the cranberry season!  Here is a recipe that doesn't include turkey and cranberry.  A nice change.  Make sure you get the best steaks you can - it makes all the difference.

6 tenderloin steaks (at least 1 1/2 inches thick)
Salt and freshly ground pepper
1/4 cup vegetable oil
1/3 cup diced shallots
3 tbsp diced shallots
3 tbsp dried cranberries
1 cup fresh or frozen cranberries
2 cups dry red wine (enjoy the rest with your meal)
2 tbsp maple syrup
Salt and freshly ground pepper

1. Remove meat from the refrigerator and season.
2. Heat 2 tbsp vegetable oil in skillet over medium heat.  Add shallots and cook until softened, about 3 minutes.  Add remaining ingredients, except maple syrup and seasoning, and bring to a boil.  Continue to boil until cranberries pop and the sauce reduces and thickens slightly, about 5 to 7 minutes.  Remove from heat, place in bowl, add maple syrup and season.
3. Clean pan and return to heat.  Add remaining oil, and cook steaks as desired ( or BBQ!!).  If you cook in the pan remove steaks to a warm plate and discard any fat, then add cranberry sauce to pan and stir to loosen any brown bits.
4. Slice steak across the grain and pour over cranberry reduction.