Photo: John Autry; Styling: Cindy Barr
Hands-on Time
20 Mins
Total Time
45 Mins
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.

How to Make It

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.

Chef'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

Ratings & Reviews

sassysheryl's Review

October 14, 2013
Made this for guests a couple weeks ago. Wow. It's at the top of my list. I did make one slight variance due to my experimental nature. I had an 1/8 cup of some pomegranate balsamic left so I used that in addition to regular balsamic to make up the 1/2 cup amount used in this recipe. I'll be making this again. Already planning it for Christmas Day.

defran2's Review

October 06, 2013

Stinkinkitchen's Review

March 03, 2013
One of the best recipes I've ever made. Absolutely delicious and very easy. Perfect for company too.

nicccolettte's Review

October 31, 2012
Just made this for the first time tonight and it was delicious. Made with filet mignon instead of tenderloin, and halved the sauce since it was only for two. Quick and easy to make but tastes fancy. I didn't add the full amount of vinegar as per other reviewers suggestions. Will make again!

sharkins's Review

March 03, 2012
I've made this several times - usually using venison tenderloin. It is AMAZING!!! going to try it tonight with peach preserves instead of cherry for a little something different.

Cpewilson's Review

February 26, 2012
Very good. I only used half of the vinegar called for. I will be making it again!

carolfitz's Review

January 08, 2012
Super-easy with impressive results. We left beef in the skillet, so that really reduced the time in the oven til medium-rare. Didn't serve a large amount of sauce on the steaks, used a spare drizzle rather than what's shown in the photo and had the rest at the table. Served with white/wild rice pilaf and steamed broccoli. Excellent supper.

Camille0414's Review

November 19, 2011
I LOVE this recipe. It has a great sweet and savory combination. I loved the onions and it smelled great. This has became my "impress guests recipe".

AuburnGirl95's Review

October 26, 2011

Tjhoth's Review

October 19, 2011