Beef Tenderloin with Cabernet Cherry Sauce
| Beef Tenderloin with Cabernet Cherry Sauce |
|
Recipe type: Main
Author:
Prep time: 5 mins
Cook time: 1 hour
Total time: 1 hour 5 mins
Serves: 4
Delicious Beef
Ingredients
- 4 small filet mignon steaks (about 1/4 pound each)
- 1/2 teaspoon salt
- 2 garlic cloves, pressed
- 1/2 teaspoon cracked pepper or freshly ground pepper
- Cabernet Cherry Sauce:
- 1 1/2 cups Cabernet Sauvignon or Burgundy
- 3 tablespoons balsamic vinegar
- 4 whole cloves
- 8 whole pepper corns
- 1 bay leaf, torn into small pieces
- 1/2 pound fresh Bing cherries, rinsed
- Salt and pepper for seasoning
- Optional: 1?2 teaspoon sugar
Instructions
- Set oven controls to broil. Line a broiling pan with aluminum foil
- and place in the oven on the top rack to preheat. Trim the steaks of
- visible fat. Rub the garlic evenly over the steaks and season with
- salt and cracked pepper. Set aside until ready to broil.
- Add the Cabernet and balsamic vinegar to a saucepan and bring to a
- boil. Tie the cloves, peppercorns, and bay leaf in a bundle with a
- small piece of cheese cloth. Add the bundle to the wine mixture. Allow
- the mixture to reduce to 1/2 cup, about 15 minutes.
- While the wine is reducing, pit the cherries. Cut the cherries into
- quarters and add to the wine mixture. Cover and cook over medium?high
- heat until the cherries are tender, about 10 minutes. Season the sauce
- with salt and pepper. Add the sugar to balance the flavors, if needed.
- The sauce should have a deep robust flavor but not be too sweet.
- While the sauce is cooking, broil the steaks for 3?4 minutes per side
- for medium rare. To serve, remove the spice bundle from the sauce. Place
- the steaks on individual plates with the sauce spooned over the top.
Serving size: 0 Calories: 200 Fat: 10 Saturated fat: 1 Protein: 21
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Very delicious recipe!