Tenderloin Steaks with Cherry Sauce

Name: Tenderloin Steaks with Cherry Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams beef tenderloin steaks each); 2 teaspoons butter; 79 milliliters dried tart cherries; 1 green onion, chopped; 0 teaspoons coarsely ground pepper; 177 milliliters port wine; 1 teaspoons salt, divided

Need a gluten free and primal main course? Tenderloin Steaks with Cherry Sauce could be an amazing recipe to try. This recipe serves 4. One portion of this dish contains roughly 25g of protein, 9g of fat, and a total of 266 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. It is perfect for valentin day. Head to the store and pick up beef tenderloin steaks, port wine, salt, and a few other things to make it today. To use up the cherries you could follow this main course with the Clafoutis with sour cherries as a dessert.

Instructions

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.

Ingredients you will need

Cherries

Butter

Pepper

Salt

Wine

Equipment you will use

Sauce Pan

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 145°; medium, 160°; well-done, 170°).

Ingredients you will need

Salt And Pepper

Steak

Meat

Equipment you will use

Kitchen Thermometer

Serve steaks with cherry sauce and sprinkle with green onion.

Ingredients you will need

Green Onions

Cherries

Steak

Sauce

Equipment

Sauce Pan

Kitchen Thermometer

Ingredients

Servings:

454grams

beef tenderloin steaks each)2teaspoons

butter 79milliliters

dried tart cherries 1

green onion, chopped 0teaspoons

coarsely ground pepper 177milliliters

port wine 1teaspoons

salt, divided

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Provenance Vineyards Napa Valley Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 34 dollars per bottle.

Provenance Vineyards Napa Valley Merlot

Silky and elegant, this Napa Valley Merlot gracefully reveals its fruit-driven character of ripe cherry and blackberry compote. Hints of dark chocolate and hazelnut meld with a savory edge of pipe tobacco and bay leaf. The well-knit acidity enlivens the mouth-filling flavors, while supple tannins frame the wine and give age worthiness. Complex baking spice nuances weave through this Merlot's generous varietal expression.