Beef Tenderloin With A Cherry And Sherry Sauce

1. 1

   Cook the tenderloin sous-vide at 58u00b0C (135F) for 2 hours (thick piece) for a medium coccion 54u00b0C for medium-rare with a small branch of rosemary, salt and pepper or cook the tenderloin your favorite way

2. 2

   Add the shallots to a sauce pan with a touch of olive oil and salt, cook them slowly until translucent

3. 3

   Add the cherries, sherry, broth, vinegar, water, honey, garlic and laurel to the saucepan and reduce, medium high heat, for 10 minutes

4. 4

   Mash good the cherries so they give their juice

5. 5

   Pass the sauce through a sieve and push down with a spoon to collect all the juice

6. 6

   Add the sauce to a clean saucepan and add the cornstarch mix

7. 7

   Let simmer until thick (covers the back of a spoon)

8. 8

   Take off the fire and add the butter and mix well

9. 9

   Sear the whole piece of tenderloin, high heat , on every side

10. 10

    Cut into nice thick pieces and serve with the cherry sherry sauce (if cooked sous-vide, no need to wait before cutting into the tenderloin, if done otherwise, wait 10-15 minutes before cutting into it)

* Per serving · 4 servings · Values may vary.

No additional tips available.