800x800-tenderloin-cherry-p

Print Recipe

Whole Tenderloin with Cherry Port Sauce

This recipe works for whole tenderloin or medallions. It's the meal I usually serve at special occassions; Christmas, New Years, but I also pull this recipe out when we've had a particularly tough week and we need a pick-me-up meal. It's always the meal Brayden will ask for when I offer to treat him to his choice of dinners.
Cook Time30 minutes
Total Time30 minutes
Servings: 10

Ingredients

Beef

  • 1 pound River Cottage Farm tenderloin or four medallions
  • 2 ts coarse kosher salt

Sauce

  • 4 tb unsalted better chilled
  • .5 cup tart dried cherries
  • 1 cup beef stock
  • 1/4 cup shallots finely chopped
  • 3 tb cognac or brandy
  • 1 sprig rosemary
  • 1 ts black pepper coarsely cracked
  • 1 cup port ruby or tawny

Roasting

  • 2 tb extra virgin olive oil
  • 2 tb black peppercorns coarsely cracked

Instructions

  • Sprinkle entire surface of tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
  • Melt 2 tablespoons butter in large saucepan over medium-low heat.
  • Add shallots; sauté until soft, 3 minutes.
  • Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute.
  • Add Port; bring to simmer. Add all of beef stock and cherries. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. cool slightly, then cover and chill.
  • Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425 F.
  • Rub beef all over with oil; Sprinkle with 2 tablespoons cracked peppercorns. pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125 F for medium-rare (135F to 140F in thinnest part), about 30 minutes.
  • Remove roast from oven and let rest 15 minutes. Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.