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Tenderloin for Two with Cherry-Brandy Sauce

 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

2 of 2

Tenderloin for Two with Cherry-Brandy Sauce (continued)

Directions (continued)

  • 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.