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Cherry Glazed Beef Tenderloin
This unique take on beef tenderloin will satisfy, well, just about everyone and leave them wanting more of something they've never tried before.
Ingredients
Servings: 24
1 can Lucky Leaf® Premium Cherry Fruit Filling
1/3 cup balsamic vinegar
2 cloves garlic, minced
1 tbsp finely chopped fresh tarragon
24 beef tenderloin medallions
4 tsp each salt and pepper, divided
2/3 cup olive oil
16 cups mushrooms, sliced
8 oz sliced yellow onions
1 1/2 cups blue cheese, crumbled
Method
- Preheat oven to 400°F. In saucepan set over medium heat, combine Lucky Leaf® Premium Cherry Fruit Filling, balsamic vinegar, garlic and tarragon; bring to boil. Reduce heat to low; simmer for 2 to 3 minutes. Remove from heat; let cool.
- Season beef with 2 tsp each salt and pepper. In large skillet set over medium heat, heat 1 tbsp oil; sear beef in batches (6 at a time), turning once, for 3 to 4 minutes or until browned all over, adding 1 tbsp oil to skillet for each batch.
- Brush cherry mixture evenly over beef. Place beef on parchment paper–lined baking sheet; bake for 12 to 14 minutes or until internal temperature reaches 145°F for medium.
- Meanwhile, heat remaining oil in large skillet set over medium-high heat; cook mushrooms and onions for about 5 minutes or until golden brown and tender. Sprinkle with remaining salt and pepper.
- Serve steak with 1/3 cup mushroom mixture and 1 tbsp blue cheese.Tip: Follow this temperature guideline for individual cooking preferences:
Rare: 125°F
Medium-rare: 135°F
Medium: 145°F
Medium-well: 155°F
Printed: Nov 23, 2024
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