Beef with cherry sauce

Beef with cherry sauce

Beef with cherry sauce


800 g beef tenderloin
350 g cherries
1 onion
Salt and black pepper to taste
25 g of butter
2.5 tbsp dry red wine
2 tablespoons sugar
2 tbsp chopped fresh tarragon


Cherry Wash, gently remove the seeds.

Onion peel and chop. In a skillet melt the butter, add the onion. Cover and simmer over low heat 20 minutes, stirring occasionally.

Add to the skillet cherries, add sugar, pour in the wine. Season with salt and pepper. Simmer without a lid for 20 minutes.

Sprigs of tarragon wash, dry, chop the greens. Add tarragon to the cherry sauce, stir and remove from heat.

Beef tenderloin wash, dry and fry in butter until golden brown, turning constantly, for 7-9 minutes.

Roasted tenderloin wrapped in foil and leave to warm for 1 hour. Then cut into pieces and serve with cherry sauce.

Bon Appetit!

Beef with cherry sauce

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