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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Beef Tenderloin with Apple-Cherry Pan Sauce Recipe

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This recipe for Beef Tenderloin with Apple-Cherry Pan Sauce is from Culinary Queen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (2½-3lb) center cut beef tenderloin roast
kosher salt and ground black pepper
2 tbsp canola oil
½ cup chopped shallots
½ cup low sodium beef broth
¼ cup red wine vinegar
2 cups chopped apples
½ cup dried tart cherries
2 tbsp packed brown sugar
1 tsp dijon mustard
2 tsp chopped fresh thyme
Directions:
Directions:
Let roast stand at room temperature for 30 min. Preheat oven to 400º. Season roast with salt and pepper. Heat oil in an extra large oven going skillet over medium-high heat. Add roast. Sear about 8min, turning to brown all sides. Transfer skillet to oven. Roast about 40min or until desired doneness. Remove from oven. Transfer roast to a pan with sides; cover with foil. Place skillet on stove while roast rests. If necessary, add 1 tbsp canola oil to drippings in skillet. Add shallots; cook over medium about 3 min or until tender, stirring occasionally. Add broth and vinegar to skillet, stirring to loosen browned bits. Bring to boiling; reduce heat. Boil gently, uncovered, 3 min. Stir in apples, cherries, brown sugar, and mustard. Cook 3 min or until apples are tender, stirring occasionally. Stir in thyme. Season with salt and pepper.

 

 

 

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