Tenderloin steak with cherry sauce
2 servings
20 minutes
Beef tenderloin steak with cherry sauce is an exquisite dish of European cuisine that combines the tenderness of meat with the sweet-tart flavor of berries. The tenderloin, the softest part of beef, is seared to a golden crust while retaining its juiciness inside. A rich sauce made from dried and frozen cherries with shallots and thyme adds a refined tartness and depth of flavor to the dish. This combination is often found in French gastronomy, where fruits are used to enhance meaty notes. The steak is perfect for special dinners – it pairs harmoniously with a glass of red wine and a light side dish. Serving on a hot plate enhances the aroma, while the contrast of textures makes each bite unforgettable. The dish highlights the balance of strength and sophistication, turning the meal into a true pleasure.
1
Heat the pan on high heat. A drop of water should immediately roll into a ball on the surface. If using a grill pan, you can do without frying oil.
2
Pat the fillet steaks dry with a paper towel, place them in a pan, and cook for 3-4 minutes until browned. Flip and fry for the same amount of time on the other side.
- Beef tenderloin: 400 g
3
Remove the steaks from the heat, place them on a sheet of foil, season with salt and pepper on both sides to taste. Wrap in foil and leave in a warm place.
- Beef tenderloin: 400 g
4
To prepare the sauce, finely chop the shallots. Heat a pan over medium heat. Sauté the shallots in butter until soft. Add dried cherries. After 2 minutes, pour in the broth and add frozen cherries. Cook until the liquid reduces by half (5-10 minutes), then add thyme leaves. A couple more minutes and the sauce is ready.
- Shallots: 60 g
- Butter: 20 g
- Dried cherries: 50 g
- Beef broth: 150 ml
- Frozen cherries: 100 g
- Fresh thyme: 20 g