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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Beef Tenderloin with Cherry-Black Pepper Sauce

Entertaining? Pop the beef tenderloin in the oven as guests arrive, and make the cherry-black pepper sauce just before they're seated.

Cooking Light OCTOBER 2011

  • Yield: Serves 8 (serving size: 3 ounces beef and 1 1/2 tablespoons sauce)
  • Hands-on: 20 Minutes
  • Total: 45 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 288
  • Fat: 12.5g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 25.4g
  • Carbohydrate: 16.8g
  • Fiber: 0.1g
  • Cholesterol: 93mg
  • Iron: 2.1mg
  • Sodium: 310mg
  • Calcium: 41mg
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