Beef Tenderloin with Cherry-Black Pepper Sauce

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Course All Recipes, Dinner
Cuisine All, Beef
Servings 8
Calories 288 kcal


  • 2 lbs beef tenderloin trimmed
  • 3 tbs unsalted buter divided
  • 1/4 cup shallots sliced
  • 1/2 cup balsamic vinegar
  • 1/2 cup cherry preserves


  • 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.



Calories: 288kcalCarbohydrates: 17gProtein: 25gFat: 13gSodium: 310mgFiber: 0.1g
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