Food recipes
Beef Tenderloin with Cherry-Black Pepper Sauce
Beef Tenderloin with Cherry-Black Pepper Sauce Ingredients: beef, grass-fed, ground, raw butter, without salt shallots, raw vinegar, balsamic cherries, sweet, raw Directions: Preheat oven to 425. Sprinkle beef with 3/...
Beef Tenderloin with Cherry-Black Pepper Sauce
Ingredients:
beef, grass-fed, ground, raw
butter, without salt
shallots, raw
vinegar, balsamic
cherries, sweet, raw
Directions:
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.
Ingredients:
beef, grass-fed, ground, raw
butter, without salt
shallots, raw
vinegar, balsamic
cherries, sweet, raw
Directions:
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.