Beef Tenderloin with Cabernet Cherry Sauce
A Carolina mountain recipe for Beef Tenderloin with Cabernet Cherry Sauce.
Ingredients
- 4 small filet mignon steaks (about 1/4 pound each)
- 1/2 teaspoon salt
- 2 garlic cloves, pressed
- 1/2 teaspoon cracked pepper or freshly ground pepper
- 1 1/2 cups Cabernet Sauvignon or Burgundy
- 3 tablespoons balsamic vinegar
- 4 whole cloves
- 8 whole pepper corns
- 1 bay leaf, torn into small pieces
- 1/2 pound fresh Bing cherries, rinsed
- Salt and pepper for seasoning
- Optional: 1−2 teaspoon sugar
Instructions
- 1
Set oven controls to broil. Line a broiling pan with aluminum foil and place in the oven on the top rack to preheat.
- 2
Trim the steaks of visible fat. Rub the garlic evenly over the steaks and season with salt and cracked pepper. Set aside until ready to broil.
- 3
Add the Cabernet and balsamic vinegar to a saucepan and bring to a boil.
- 4
Tie the cloves, peppercorns, and bay leaf in a bundle with a small piece of cheese cloth. Add the bundle to the wine mixture.
- 5
Allow the mixture to reduce to 1/2 cup, about 15 minutes.
- 6
While the wine is reducing, pit the cherries. Cut the cherries into quarters and add to the wine mixture.
- 7
Cover and cook over medium−high heat until the cherries are tender, about 10 minutes.
- 8
Season the sauce with salt and pepper. Add the sugar to balance the flavors, if needed.
- 9
The sauce should have a deep robust flavor but not be too sweet.
- 10
While the sauce is cooking, broil the steaks for 3−4 minutes per side for medium rare.
- 11
To serve, remove the spice bundle from the sauce. Place the steaks on individual plates with the sauce spooned over the top.
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