Garlic Rosemary Beef Tenderloin with Cherry Sauce
A festive beef tenderloin with cherry sauce recipe for Christmas entertaining.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 85 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 center-cut beef tenderloin roast (3 pounds), tied
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon chopped rosemary
- 1 tablespoon Dijon mustard
- 1 cup frozen dark sweet cherries
- 1 cup dry red wine
- 1 cup low-sodium beef stock
- 1 tablespoon balsamic vinegar
- 1 tablespoon cold unsalted butter
Instructions
- Season: Pat the beef dry, season with salt, and refrigerate uncovered for at least 4 hours or overnight.
- Sear: Let stand for 45 minutes. Heat oven to 425°F (220°C). Sear the roast in oil until browned on all sides.
- Roast: Mix garlic, rosemary, pepper, and Dijon; coat the beef. Roast for 20 to 30 minutes until the center reaches 125°F (52°C) for medium-rare.
- Make the sauce: Simmer cherries, wine, stock, and balsamic until reduced to about 1 cup. Lightly crush some cherries and whisk in butter off heat.
- Rest and slice: Rest the beef for 20 minutes, remove the twine, slice, and serve with the cherry sauce.
Notes
Editorial recipe draft: kitchen testing is required before making performance guarantees.