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Beef Tenderloin with Cherry-Black Pepper Sauce

Photo: John Autry; Styling: Cindy Barr
Hands-on time 20 mins
Total time 45 mins
Yield Serves 8 (serving size: 3 ounces beef and 1 1/2 tablespoons sauce)
Entertaining? Pop the beef tenderloin in the oven as guests arrive, and make the cherry-black pepper sauce just before they're seated.

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

Nutrition 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

How to Make It

  1. 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.

Cook's Notes

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.