Beef with cherry sauce

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1 beef tenderloin:
  • 10.5 oz cherries, pitted
  • 2 tsp olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 1 1/2 tbsp sugar
  • 2 tbsp parsley, minced
  • 2 tbsp mint, minced
  • 4 tbsp oil
  • Salt to taste
  • Pepper to taste

Cherry sauce for beef:

  • 5.5 oz cherries, pitted
  • 1/2 onion or one leek
  • 7 tbsp red wine
  • 7 tbsp beef broth
  • 2 tbsp sugar
  • 3 tbsp extra virgin olive oil
  • Salt and pepper
  • 1 chili pepper (optional)


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.