Tenderloin for Two with Cherry-Brandy Sauce Recipe

Tenderloin for Two with Cherry-Brandy Sauce Recipe photo by Taste of Home

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I'm a stay-at-home mom with an active toddler and busy teenager. An evening alone with my husband is truly a special occasion. So I make this elegant entree for two.—Gina Hardy, La Vernia, Texas

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Tenderloin for Two with Cherry-Brandy Sauce Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

1/4 cup beef broth
1/4 cup port wine or additional beef broth
1 shallot, thinly sliced
1 teaspoon tomato paste
1/2 teaspoon grated horseradish
1/4 teaspoon whole peppercorns
1 bay leaf
2 beef tenderloin steaks (6 ounces each)
1-1/2 teaspoons olive oil
1 tablespoon butter, divided
1/4 cup cherry brandy
1-1/2 teaspoons cherry preserves

Directions

In a small saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is slightly thickened and reduced to about 1/3 cup. Strain and discard the shallot, peppercorns and bay leaf; set liquid aside.
In a large skillet over medium heat, cook steaks in oil and 1-1/2 teaspoons butter for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove steaks and keep warm.
Remove pan from the heat; add the reserved broth mixture, then the brandy. Return pan to the heat. Bring to a boil; cook for 5 minutes or until liquid is thickened and reduced to about 1/4 cup. Stir in preserves and remaining butter. Return steaks to the pan; heat through. Yield: 2 servings.

Originally published as Tenderloin for Two with Cherry-Brandy Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p186

Shallot Substitutions

Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.