Tenderloin Steak with Cherry Sauce
Main Dishes • European
Description
Serve the steak with your favorite side dish. In this case — sautéed spinach and cherry tomatoes, along with a generous portion of cherry sauce. Enjoy your meal!
Ingredients
- Shallot 0 oz
- Butter 0 oz
- Veal Tenderloin 15 oz
- Thyme 0 oz
- Ground dried cherries 0 oz
- Frozen Cherimoya Fruits 5 oz
- Campbell's Beef Broth 5 fl oz
Step-by-Step Guide
Step 1
Heat a skillet over high heat. A drop of water that falls on the surface should immediately sizzle and form a ball. If you are using a grill pan, you can skip the cooking oil.
Step 2
Pat the tenderloin steaks dry with a paper towel, place them in the skillet, and cook for 3–4 minutes until a golden crust forms. Flip and cook for the same amount of time on the other side.
Step 3
Remove the steaks from the heat, transfer them to a sheet of foil, and season with salt and pepper to taste on both sides. Wrap in foil and keep in a warm place.
Step 4
To make the sauce, finely chop the shallots. Heat a skillet over medium heat. Sauté the shallots in butter until soft. Add the dried cherries. After 2 minutes, pour in the broth and add the frozen cherries. Cook until the liquid has reduced by half (5–10 minutes), then add the thyme leaves. A couple more minutes, and the sauce is ready.
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