TENDERLOIN STEAKS WITH CHERRY SAUCE
This recipe stars a delectable sauce made with wine, plump cherries, and steak portioned just right. -Jacob Kitzman, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place wine and cherries in a large saucepan. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/4 cup. Stir in the butter, 1/4 teaspoon salt and 1/8 teaspoon pepper., Sprinkle steaks with remaining salt and pepper. Broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Serve steaks with cherry sauce and sprinkle with green onion.
Nutrition Facts : Calories 291 calories, Fat 9g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 461mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
BEEF TENDERLOIN IN CHERRY SAUCE
It's well worth the time to make this beef tenderloin sauce using kirsch cherry brandy and grenadine syrup.
Provided by Annacia
Categories Cherries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Drain the cherry juice into a large saucepan and set the cherries aside.
- Add the port, beef broth, horseradish, tomato paste, shallot, bay leaf, and peppercorns.
- Bring to a boil over medium heat and cook until the mixture is reduced to about 2/3 cup, 12 to 15 minutes.
- Dissolve the arrowroot in 1 teaspoon water and stir into the sauce.
- Simmer until the sauce is shiny and slightly thickened, 1 minute longer.
- Strain, cover, and set aside (This can be prepared a few hours ahead if you refrigerate the sauce, bring it to room temperature before proceeding.)
- Heat the olive oil in a large, heavy skillet over high heat.
- Sprinkle the steaks with salt and pepper and add them to the hot oil.
- Brown the steaks on both sides and cook until medium-rare (about 6 minutes total) or to your liking.
- Transfer the steaks to a large platter.
- Add the cherries and kirsch to the skillet and flambé. When the flames die out, reduce the heat to low and add the cherry sauce. With a wooden spoon, scrape up any browned bits from the bottom of the pan.
- Stir in the butter and grenadine syrup, the sauce should be bright red.
- Cook until the beef is heated through, about 2 minutes longer.
- Season the sauce to taste with salt and pepper, if necessary.
- Transfer the beef tenderloin steaks to warmed dinner plates.
- Spoon the cherry sauce over them and serve at once.
Nutrition Facts : Calories 591.6, Fat 46.4, SaturatedFat 18.5, Cholesterol 128.5, Sodium 171.6, Carbohydrate 7.2, Fiber 0.1, Sugar 3.7, Protein 30.7
PORK MEDALLIONS WITH CHERRY SAUCE
Provided by Ellie Krieger
Categories main-dish
Time 22m
Yield 4 servings, serving size: 4 medallions and 2Tbs of sauce
Number Of Ingredients 8
Steps:
- Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil.
- Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.
Nutrition Facts : Calories 245 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 92 milligrams, Sodium 380 milligrams, Carbohydrate 31 grams, Protein 8.5 grams
PORK TENDERLOIN WITH CHERRY SAUCE
This delicious pork tenderloin recipe with cherry sauce is courtesy of my sister who made it 20 years ago, and which I have reminisced about over the years. She recently found the recipe so I'm saving it here for posterity.
Provided by Stefanie
Categories Meat and Poultry Pork Pork Tenderloin Recipes
Time 8h50m
Yield 4
Number Of Ingredients 16
Steps:
- Place pork in a large glass or ceramic bowl. Pour in olive oil, soy sauce, lime juice, minced onion, ginger, sugar, and flavor enhancer for marinade. Toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours, or overnight.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove pork from the refrigerator and place in a shallow baking pan. Cover with some of the marinade and discard the rest.
- Cook in the preheated oven until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.
- While pork is resting, prepare sauce: Combine cherry preserves, wine, corn syrup, cinnamon, nutmeg, cloves, and salt in a saucepan and bring to a boil; remove from heat. Keep warm.
- Drizzle sauce over pork, top with almonds, and serve.
Nutrition Facts : Calories 1370.6 calories, Carbohydrate 66.2 g, Cholesterol 48.9 mg, Fat 114 g, Fiber 2.2 g, Protein 22.3 g, SaturatedFat 16 g, Sodium 3221.1 mg, Sugar 49.5 g
ROMANTIC BEEF TENDERLOIN FOR TWO
This tender beef tenderloin dish is the perfect meal for a couple or the recipe can also be doubled or tripled for a larger crowd. Serve with garlic mashed potatoes and seasonal veggies and a glass of red wine.
Provided by mama_brown
Categories Meat and Poultry Recipes Beef Steaks
Time 9h
Yield 2
Number Of Ingredients 10
Steps:
- Coat tenderloins with oil and rub with salt and pepper.
- Quickly sear tenderloins in a frying pan over medium-high heat, 3 to 4 minutes per side. Transfer to a roasting pan. Add carrot, rosemary, thyme, parsley, and garlic; pour red wine over the top. Cover and marinate in the refrigerator, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C) when ready to cook.
- Bake in the preheated oven until tenderloins are firm and heated through, about 35 minutes.
Nutrition Facts : Calories 342.4 calories, Carbohydrate 5.2 g, Cholesterol 45 mg, Fat 26.7 g, Fiber 1.4 g, Protein 13.3 g, SaturatedFat 7.1 g, Sodium 1214.1 mg, Sugar 1.5 g
BEEF TENDERLOIN WITH BRANDY SAUCE
Make and share this Beef Tenderloin With Brandy Sauce recipe from Food.com.
Provided by Dienia B.
Categories Steak
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate steaks in marinade for 2 hours.
- Saute steaks in butter; remove from pan when cooked to doneness you like.
- Add mushrooms to pan.
- Add peppercorns.
- Add brandy OFF stove.
- Deglaze pan, scraping browned bits off bottom of pan.
- Don't ignite; fire scares me.
- Add cream.
- Reduce; pour over steaks.
Nutrition Facts : Calories 480.5, Fat 36.8, SaturatedFat 18.5, Cholesterol 143.5, Sodium 178.3, Carbohydrate 2.5, Fiber 0.5, Sugar 0.4, Protein 23.2
PORK TENDERLOIN WITH CHERRY SAUCE
Make and share this Pork Tenderloin With Cherry Sauce recipe from Food.com.
Provided by RecipeNut
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F Warm 1 tablespoon oil in ovenproof skillet over medium heat. Add shallots; cook 1 to 3 minutes or until.
- lightly browned. Drain on paper towels; reserve.
- Season tenderloin with salt and pepper. Heat remaining 3 tablespoons oil in ovenproof skillet over medium-high heat. Add.
- tenderloin and cook until browned, about 9 minutes, turning as needed to brown evenly.
- Transfer skillet to oven. Cook until internal temperature of pork reaches 155°F, about 30-40 minutes. Transfer tenderloin to cutting board and tent with aluminum foil to keep warm. Return skillet to stove top.
- Add broth, vinegar, and cherries to skillet on medium-high heat, scraping up browned bits with rubber spatula. Mash cherries with fork and cook 5 to 6 minutes or until liquid is reduced to about 1/2 cup. Lower heat to medium, add butter and brown sugar, and swirl pan until well incorporated.
- To serve, slice warm tenderloin on diagonal, top with sauce, and sprinkle on reserved shallots.
Nutrition Facts : Calories 484.6, Fat 20.2, SaturatedFat 4.8, Cholesterol 114.5, Sodium 1015.6, Carbohydrate 37, Fiber 2.8, Sugar 29.3, Protein 39.6
BEEF TENDERLOIN IN CREAMY PORCINI SAUCE
This is a very hearty dish, ideal for a winter dinner. Serve with just the potatoes, or add your favorite veggies: they will taste great with the dried mushroom sauce!
Provided by Cynthia Russell
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In a small bowl, soak dried mushrooms in hot water.
- Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream; simmer gently for 5 minutes. Set aside.
- Place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. Drain water. When potatoes are cool enough to touch, cut them in half. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Place medallions in hot oil, and brown on both sides. Remove from heat, and place medallions in the center of a roasting dish.
- Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 30.7 g, Cholesterol 111.7 mg, Fat 35.3 g, Fiber 4.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 245.2 mg, Sugar 1.9 g
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