- 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
- 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
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