Tenderloin Steaks with Cherry Sauce Recipe
Tenderloin Steaks with Cherry Sauce Recipe photo by Taste of Home
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Tenderloin Steaks with Cherry Sauce Recipe

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This recipe stars a delectable sauce made with wine, plump cherries, and steak portioned just right. —Jacob Kitzman, Seattle, Washington
Featured In: 32 Super Steak Recipes
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1/3 cup dried tart cherries
  • 3/4 cup port wine
  • 2 teaspoons butter
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon plus 1/4 teaspoon coarsely ground pepper
  • 4 beef tenderloin steaks (4 ounces each)
  • 1 green onion, chopped

Nutritional Facts

1 steak with 1 tablespoon sauce: 291 calories, 9g fat (4g saturated fat), 55mg cholesterol, 461mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.


  1. Place wine and cherries in a large saucepan. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/4 cup. Stir in the butter, 1/4 teaspoon salt and 1/8 teaspoon pepper.
  2. Sprinkle steaks with remaining salt and pepper. Broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  3. Serve steaks with cherry sauce and sprinkle with green onion. Yield: 4 servings.
Originally published as Tenderloin Steaks with Cherry Sauce in Simple & Delicious December/January 2013, p26

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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browns19fan User ID: 919833 248655
Reviewed May. 26, 2016

"My husband and I agreed -- these just might be the best steaks we've ever eaten! Next time I will make the full amount of sauce (instead of halving it for the two of us) and serve it with couscous as suggested."

camccarthy User ID: 1896369 130372
Reviewed May. 2, 2013

"I bought good steaks and they cooked perfectly. So most and tender. And the cherry sauce was a great accompaniment; I served the steaks with couscous, which the sauce was great with as well."

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