Beef tenderloin stuffed with cherries
8 servings
30 minutes
Cherry-stuffed beef tenderloin is an exquisite dish of Danish cuisine that combines the tenderness of meat with the rich flavor of fruits. Its roots trace back to traditional Scandinavian recipes where berries were often used to impart a rich aroma to meat. Dried cherries soaked in wine and orange zest create a delightful contrast with juicy beef, while Dijon mustard adds a touch of spiciness. Roasting gives the dish softness and a rich flavor, revealing the full potential of the ingredients. This culinary masterpiece is perfect for festive dinners, impressing with its sophistication and harmonious blend of sweetness and spices.
1
Melt one tablespoon of butter in a pan over medium heat. Add finely chopped onion and sauté until soft. Remove from heat and add cherry, orange zest, lightly beaten egg, parsley, and wine. Mix well and set aside.
- Butter: 2 tablespoons
- Onion: 240 g
- Dried cherries: 200 g
- Orange zest: 1 teaspoon
- Chicken egg: 1 piece
- Parsley: 0.5 bunch
- Red dry wine: 2 tablespoons
2
Make a deep longitudinal cut in the meat, not cutting all the way through. Open it like a book and rub with mustard and black pepper to taste. Place the cherry mixture on half of the meat and cover with the other half. Secure the edges with string.
- Dijon mustard: 1 tablespoon
- Freshly ground black pepper: to taste
- Beef tenderloin: 7 kg
3
Melt the remaining butter in a skillet over medium heat. Add the meat and brown on all sides, then transfer to a baking sheet.
- Butter: 2 tablespoons
- Beef tenderloin: 7 kg
4
Preheat the oven to 200 degrees and bake for 25-30 minutes. Remove from the oven and wrap in foil. Let it rest for 30 minutes, cut into 6 portions, and serve.