Wednesday, October 26, 2011

Beef Tenderloin with Cherry-Black Pepper Sauce


serves 12 ( 6 points+)

  • 3 lbs. beef tenderloin, trimmed ( I used three 1 pound tenderloins)
  • 3 T. butter, divided
  • ¼ c. chopped shallots
  • ½ c. balsamic vinegar
  • ½ c. cherry preserves
  • 1 tsp. black pepper
  • salt and pepper to taste
Melt 1 T. butter in a large skillet. Sprinkle tenderloin with salt and pepper. Brown in butter. Remove beef from skillet and place on a jelly-roll pan. Bake at 425 for 25 minutes or until desired doneness. Let stand for 10 minutes before slicing.
Meanwhile, place shallots in the same skillet and cook until translucent. Add 1 tsp. pepper, balsamic vinegar and cherry preserves. Cook until thickened ( about 6 minutes). Stir in remaining 2 T. butter.

Serve beef with sauce.

adapted from Cooking Light


  1. i LOVE your blog. am trying to lose weight by counting calories and your recipes are very helpful. i would love to know on recipes like this one, how many ounces of meat and tablespoons of sauce contribute to it being 6 points? thanks again for a great blog and awesome recipes!

  2. HI Melissa,
    The serving size was 3 oz. cooked beef and 1/12 of the sauce…not exactly sure how much that was.


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