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Tenderloin for Two with Cherry-Brandy Sauce

Total Time

Prep/Total Time: 30 min.


2 servings

I'm a stay-at-home mom with an active toddler and busy teenager. An evening alone with my husband is truly a special occasion. So I make this elegant entree for two.—Gina Hardy, La Vernia, Texas


  • 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


  1. 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.
  2. 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.
  3. 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.

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