Close this search box.

Beef Tenderloin with Cherry-Black Pepper Sauce

No ratings yet
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
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This website uses cookies and asks your personal data to enhance your browsing experience. We are committed to protecting your privacy and ensuring your data is handled in compliance with the General Data Protection Regulation (GDPR).