Beef with apples and cherry sauce
2 servings
15 minutes
Beef with apples and cherry sauce is an elegant dish inspired by Italian culinary traditions. Tender beef tenderloin, lightly seared to juiciness, harmonizes with caramelized apples that add a hint of acidity and fruity freshness. The rich sauce made from cherry juice and narsharab complements the flavor with deep berry tartness and subtle acidity. This dish features a balance of sweet and salty notes, creating a unique gastronomic palette. The presentation with apple roses makes it not only delicious but also visually exquisite. It is perfect for both a romantic dinner and a festive feast, where each bite reveals a new facet of flavor.
1
Take the chilled beef (veal) tenderloin and pound it. Season with salt to taste and fry in a hot pan for about 40 seconds on each side. The meat should remain slightly rare. Don't worry, it will cook through on its own, and the tenderloin will stay juicy.
- Beef tenderloin: 200 g
- Coarse salt: to taste
2
Peel the green apple and remove the core. Cut the apple in half along the stem. Slice each half into thin pieces. Melt butter in a pan and add the apples, sprinkle with sugar, and turn on the heat. Cook the apples until soft, BUT do not make jam! Layer the slices on top of each other and roll into a rose.
- Green apples: 1 piece
- Melted butter: 50 g
- Sugar: 20 g
3
For the sauce, place a saucepan on the heat. Bring the cherry juice to a boil. Then add narsharab. Dissolve starch in cold water (30 ml) and pour it in a thin stream into the boiling juice. After a minute, the sauce should thicken.
- Cherry juice: 40 ml
- Narsharab sauce: 10 ml
- Cornstarch: 3 g
4
Cut the meat into strips along. Drizzle with sauce. Garnish with an apple rose. It can be served on wooden dishes.
- Green apples: 1 piece