TENDERLOIN FOR TWO WITH CHERRY-BRANDY SAUCE

Tenderloin for Two with Cherry-Brandy Sauce image

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

1/4 cup beef broth
1/4 cup port wine or additional beef broth
1 shallot, thinly sliced
1 teaspoon tomato paste
1/2 teaspoon grated horseradish
1/4 teaspoon whole peppercorns
1 bay leaf
2 beef tenderloin steaks (6 ounces each)
1-1/2 teaspoons olive oil
1 tablespoon butter, divided
1/4 cup cherry brandy
1-1/2 teaspoons cherry preserves

Steps:

In a small saucepan, combine the first 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is slightly thickened and reduced to about 1/3 cup. Strain and discard the shallot, peppercorns and bay leaf; set liquid aside., In a large skillet over medium heat, cook steaks in oil and 1-1/2 teaspoons butter for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Remove pan from the heat; add the reserved broth mixture, then the brandy. Return pan to the heat. Bring to a boil; cook for 5 minutes or until liquid is thickened and reduced to about 1/4 cup. Stir in preserves and remaining butter. Return steaks to the pan; heat through.

Nutrition Facts :