BEEF TENDERLOIN RECIPES: Beef Tenderloin in Cherry Sauce Recipe

Beef Tenderloin in Cherry Sauce Recipe



Beef Tenderloin in Cherry Sauce Recipe

Succulent beef tenderloin paired with a rich cherry wine sauce—balanced, luxurious, and restaurant-worthy.

⭐ Why This Recipe Works

  • Tender beef + sweet-tart cherries = perfect contrast

  • Stunning presentation with minimal effort

  • Ideal for romantic dinners, holidays, or guests

  • Ready in about 45 minutes

🛒 Ingredients

For the Beef

  • 2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed

  • 2 tbsp olive oil

  • 1½ tsp kosher salt

  • 1 tsp freshly ground black pepper

  • 1 tsp garlic powder

  • 1 tsp fresh thyme or rosemary, chopped

For the Cherry Sauce

  • 1½ cups dark cherries (fresh or frozen, pitted)

  • ½ cup dry red wine (Merlot, Pinot Noir, or Cabernet)

  • ¼ cup beef broth

  • 2 tbsp balsamic vinegar

  • 2 tbsp honey or brown sugar

  • 1 small shallot, finely minced

  • 1 tbsp unsalted butter

  • 1 tsp cornstarch + 1 tbsp water (optional, for thickening)

  • Salt and black pepper, to taste

🔥 Instructions

1️⃣ Season & Sear

  • Preheat oven to 425°F (220°C).

  • Pat beef dry and rub with olive oil, salt, pepper, garlic powder, and herbs.

  • Heat a heavy oven-safe skillet over high heat.

  • Sear tenderloin on all sides until deeply browned (2–3 minutes per side).

2️⃣ Roast

  • Transfer skillet to oven.

  • Roast until internal temperature reaches:

    • 125°F (52°C) – Rare

    • 135°F (57°C) – Medium-Rare (recommended)

  • Remove and rest 10 minutes, tented loosely with foil.

🍒 Cherry Sauce

  • In a saucepan over medium heat, sauté shallot in butter until soft.

  • Add cherries, red wine, beef broth, balsamic vinegar, and honey.

  • Simmer 10–12 minutes, stirring occasionally.

  • Lightly mash some cherries for texture.

  • If thicker sauce is desired, stir in cornstarch slurry and simmer 1–2 minutes.

  • Season with salt and pepper to taste.

🍽️ Serve

  • Slice beef tenderloin into thick medallions.

  • Spoon warm cherry sauce generously over the top.

  • Garnish with fresh thyme or rosemary.

🥔 Perfect Pairings

  • Creamy mashed potatoes or parmesan polenta

  • Roasted Brussels sprouts or green beans

  • Buttery risotto or wild rice

  • Wine pairing: Pinot Noir, Merlot, or Syrah

💡 Pro Tips

  • Frozen cherries work beautifully—no need to thaw

  • For deeper flavor, add 1 tsp Dijon mustard to the sauce

  • Want extra richness? Finish sauce with a splash of cream

  • Leftover sauce is amazing over pork or duck

🏆 Final Result

Melt-in-your-mouth beef with a glossy cherry sauce—sweet, savory, and undeniably elegant.

OTHER RECIPES



...a great beef tenderloin recipe to try ! Nice one !

Beef Tenderloin Recipe Ingredients:

* 1 can (16 ounces) pitted dark sweet cherries with juice
* 1/4 cup ruby port
* 1/2 cup beef broth
* 1 teaspoon (drained) bottled horseradish
* 1 teaspoon tomato paste
* 1 shallot, thinly sliced
* 1 large bay leaf
* 1/2 teaspoon whole black peppercorns
* 1 teaspoon arrowroot or cornstarch
* 1 tablespoon mild olive oil
* 4 beef tenderloin steaks (6 ounces each)
* Salt and freshly ground black pepper
* 1/4 cup kirsch (cherry brandy)
* 1 tablespoon unsalted butter, at room temperature
* 1 tablespoon grenadine syrup

BEEF TENDERLOIN RECIPE INSTRUCTIONS:

Drain the cherry juice into a large saucepan and set the cherries aside. 
Add the port, beef broth, horseradish, tomato paste, shallot, bay leaf, and peppercorns.
 Bring to a boil over medium heat and cook until the mixture is reduced to about 2/3 cup, 12 to 15 minutes.
Dissolve the arrowroot in 1 teaspoon water and stir into the sauce.
Simmer until the sauce is shiny and slightly thickened, 1 minute longer. 
Strain, cover, and set aside. (This can be prepared a few hours ahead. 
If you refrigerate the sauce, bring it to room temperature before proceeding.)
Heat the olive oil in a large, heavy skillet over high heat.
Sprinkle the steaks with salt and pepper and add them to the hot oil. 
Brown the beef tenderloin steaks on both sides and cook until medium-rare (about 6 minutes total) or to your liking. 
Transfer the steaks to a large platter.

Add the cherries and kirsch to the skillet and flambé. 
When the flames die out, reduce the heat to low and add the cherry sauce.
With a wooden spoon, scrape up any browned bits from the bottom of the pan. 
Stir in the butter and grenadine syrup. 
The sauce should be bright red. 
Return the beef to the pan and turn to coat with the sauce. 
Cook until the beef is heated through, about 2 minutes longer. 
Season the sauce to taste with salt and pepper, if necessary.
Transfer the beef tenderloin steaks to warmed dinner plates. 
Spoon the cherry sauce over them and the beef tenderloin recipe is ready to serve at once...hmm...delicious ! Enjoy it !
beef-tenderloin-with-mushroom-gravy

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