Beef Tenderloin with Cherry-Black Pepper Sauce

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.

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

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!

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.

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

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.

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".

Delicious! Simple to prepare too. I served this alongside a fall salad; next time will roast some potatoes to serve with too.

We LOVED this. I would suggest using a little less vinegar, the smell was really overwhelming. The sauce is sweet and delicious and the meat cooked great. I served this with couscous and some fall vegetables.

This was excellent and very easy to make. I didn't have enough balsamic vinegar so I added in some white wine vinegar too and it was great.