Cherry sauce for beef:
Sauce:
Chop the onion or leek and heat with extra virgin olive oil and a pinch of salt over low heat.
Once it is transparent and before it starts to change color, add the cherries and sauté for a couple minutes.
Add the red wine and allow to reduce.
Pour the meat broth and sugar, and if you wish, a chili pepper.
Allow to cook until the cherries are soft. If you prefer, you may grind them using a food processor or a blender, and if you like the fruit, leave it like that.
And voilà!
Beef tenderloin (30 minutes – low):
Heat oil in a pan and add the tenderloin.
Cook them on both sides and season with salt and pepper.
Separately, mix the cherries, cut in halves, with olive oil, vinegar, sugar, and a pinch of salt.
Allow to set for 5-10 minutes and add the parsley and mint.
Serve the tenderloin hot and bathed in cherry sauce.
