Beef Tenderloin with Cherry-Black Pepper Sauce

Photo: John Autry; Styling: Cindy Barr
Entertaining? Pop the beef tenderloin in the oven as guests arrive, and make the cherry-black pepper sauce just before they're seated.

Yield:

Serves 8 (serving size: 3 ounces beef and 1 1/2 tablespoons sauce)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 45 Minutes

Nutritional Information

Calories 288
Fat 12.5 g
Satfat 5.7 g
Monofat 4.3 g
Polyfat 0.5 g
Protein 25.4 g
Carbohydrate 16.8 g
Fiber 0.1 g
Cholesterol 93 mg
Iron 2.1 mg
Sodium 310 mg
Calcium 41 mg

Ingredients

2 pounds beef tenderloin, trimmed
3 tablespoons unsalted butter, divided
1/4 cup sliced shallots
1/2 cup balsamic vinegar
1/2 cup cherry preserves

Preparation

Preheat oven to 425°. Sprinkle beef with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add beef; cook 2 minutes on each side or until browned. Transfer beef to a jelly-roll pan coated with cooking spray. Bake at 425° for 25 minutes or until a thermometer registers 135° or desired degree of doneness. Remove beef from oven; let stand 10 minutes. Return skillet to medium heat. Add shallots; cook 3 minutes or until shallots are translucent, stirring occasionally. Add 1 teaspoon black pepper, 1/4 teaspoon salt, vinegar, and preserves. Bring to a boil, scraping pan to loosen browned bits. Reduce heat to low, and simmer 6 minutes or until sauce slightly thickens. Stir in remaining 2 tablespoons butter. Serve sauce with beef.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Marge Perry,

October 2011