Tenderloin for Two with Cherry-Brandy Sauce
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
2 ServingsPrep/Total Time: 30 min.
- 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.