Beef Tenderloin with Cherry Sauce

Summary

Total Time: 15 to 20 minutes

Prep: 8 to 10 minutes

Cook: 10 to 15 minutes

Yield: 4 servings

Ingredients

Tart Cherry Red Wine Reduction

• 1 cup Cherry De-Lite Montmorency tart cherry juice
• 3 tablespoons dried Cherry De-Lite Montmorency tart cherries
• 2 tablespoons olive oil, divided
• 1 shallot, diced
• 1 clove garlic, minced
• 1/2 cup dry red wine (Cabernet used)
• 1 tablespoon pure cherry syrup
• 1/2 teaspoon dried thyme

Beef Medallions

• 1 pound beef tenderloin, cut into 1 1/2-inch thick medallions
• Salt
• Pepper, freshly ground

Directions

Tart Cherry Red Wine Reduction

Heat oil in a saute pan over medium heat. Add the shallot, season with a pinch of salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook for another minute.

Add the wine, increase the heat to high and cook until it’s reduced by half. Stir in the Montmorency tart cherry juice, dried Montmorency tart cherries, maple syrup and thyme. Cook over high heat for 10 to 15 minutes, until the sauce is mostly reduced. Taste, and season with additional salt and pepper, if necessary.

Beef Medallions

Preheat the oven to 400 degrees F.

Place beef on a cutting board or plate, cut side up. Season both sides of the beef medallions with salt and pepper.

Heat the remaining olive oil in a large cast iron skillet, or oven save pan. When the oil is very hot, but not smoking using tongs to add the beef pieces to the skillet, cut side down. Cook until golden, about 2 to 4 minutes. Use tongs to flip the medallions over, cooking the other side for 2 to 4 minutes, or until golden.

Transfer the skillet to the oven and finishing cooking for 5 to 8 minutes or until desired temperature.