Step 1
Whisk together 1 tablespoon olive oil brown mustard garlic 1 teaspoon salt cracked pepper and port wine in a bowl; pour marinade into a resealable plastic bag. Add the beef coat with the marinade squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 1 hour (up to 5 days if necessary).
Step 2
Bring Cabernet wine and dried cherries to a boil in a saucepan reduce heat to medium and cook stirring occasionally until wine has reduced to about 1/3 of its original volume about 20 minutes. Dissolve 1 teaspoon sugar and 1/4 teaspoon salt into the wine mixture and pour in extra-virgin olive oil. Remove from heat and let dressing cool.
Step 3
Preheat oven to 350 degrees F (175 degrees C). Grease a sheet pan.
Step 4
Toss pecan pieces in a bowl with water 1 tablespoon sugar and 1/4 teaspoon salt in a bowl until thoroughly coated. Spread coated pecans into the prepared sheet pan.
Step 5
Bake pecans in the preheated oven until the coating adheres to the nuts and pecans are fragrant and brown 15 to 20 minutes. Remove from pan and immediately transfer to a large heatproof plate to finish cooling. Be careful candied pecans are extremely hot. Set pecans aside to cool.
Step 6
Preheat an outdoor grill for very high heat and lightly oil the grate.
Step 7
Remove steak pieces from marinade shake off excess marinade and grill until steaks are seared and done to your desired degree of rareness 1 1/2 to 3 minutes per side. An instant-read meat thermometer inserted into the thickest part of a steak should read 145 degrees F (65 degrees C) for medium-well. Discard used marinade. Let steaks stand for 5 minutes after grilling before cutting into thin slices.
Step 8
To serve mix baby greens with shaved carrot and radishes in a salad bowl and divide onto 4 large serving plates. Lay slices of beef in a spoke pattern on top of greens and sprinkle each salad generously with candied pecans. Whisk dressing and drizzle over salads distributing a few cherries onto each salad.