Yield: Yields about 2 cups
Heat and sweet come together in this deep burgundy sauce that’s simply stunning on the holiday table.
Make Ahead Tips
The tenderloin can be tied and salted up to 2 days ahead; keep it wrapped in butcher paper or plastic in the refrigerator.
The sauce may be made 1 day ahead up to the point indicated in the recipe. Be sure to let the sauce cool before covering and refrigerating. Reheat gently and finish as directed in the recipe.
I made this for New Years Day. In the sauce I added dried mushrooms with the shallots but strained them out before adding the dried cherries. This added an earthy element to the sauce and it was a smoother sauce without them. It really was an easy recipe to follow. I think you really should start your sauce before browning your meat though. Loved it!
Took a risk with a new recipe for Christmas and was not disappointed. Flavor balance was perfect, just the thing for a very special meal. Everyone raved!
This recipe was quite simple and very impressive. I purchased a smaller tenderloin at Costco (about 2.5 lbs) and it easily served 8. I followed the directions for cooking and it turned out perfectly. The sauce was amazing! Great recipe! Everyone raved about it.
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