Monday, July 8, 2013

Beef Tenderloin with a Cherry Red Wine Sauce

Here is another dish ( one among many) that I tried out for our fourth of July celebration this year. Cherries are in season right now and the color made this dish very festive. It was full of flavor and was enjoyed by all. I think this would be great for any holiday meal.

serves 12 ( 6 points +)

  • 3-1/4 lb. beef tenderloin, trimmed
  • salt and pepper
  • 2 T. olive oil
  • 1/2 c. finely chopped red onion
  • 2 c. cherries, halved and pitted
  • 1-1/2 c. red wine
  • 2 T. butter

Preheat oven to 425 degrees.
Sprinkle beef with salt and pepper. Cut beef into thirds. Heat oil in a large cast iron or oven-proof skillet. Sear on one side. Turn beef and place pan in an oven heated to 425. Cook until meat registers 135 degrees for medium rare. ( about 30-40 minutes). Remove beef from pan and let stand 10 minutes. Slice thinly.

Meanwhile, heat the skillet over medium heat. Add onion and cook until tender. Add cherries and cook 1 minute. Add red wine and cook until mixture begins to thicken. Season with salt and pepper. Stir in butter. Serve cherry sauce with beef.

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