I made this for my family and new I had a winner before it even made it to the table.
The beef was so tender and the spice of the pepper and sweetness of the sauce went together perfectly. It was very easy to make, and yielded some awesome leftovers I enjoyed throughout the week. Plus, cooking this convinced me that I could make this same simple roast over and over, just substituting the sauce, and have a whole repertoire of impressive, delicious and yet easy dinners.
I will confess that at first I was intimidated in making this because I had to ask the butcher at the grocery store for the beef. There was not a tenderloin roast on the shelves and I have yet to see it there the other times I have made this.
Getting the courage up to ask the butcher inspired me to really go crazy, though, and use Prime beef. Yes, it costs more than the cut typically offered at my store. But, WOAH, was I blown away by how tender and delicious the meat was. If you can swing it, go for Prime when you want an especially impressive meal. You won’t regret it!
Okay, on to the recipe:
Beef Roast with balsamic cherry sauce
Ingredients:
- 2 pounds of tenderloin
- 1 1/4 teaspoon salt divided
- 2 teaspoons black pepper
- 3 1/2 Tablespoons butter, divided
- 1/4 cup sliced shallots
- 1/4 cup balsamic vinegar
- 3/4 cup cherry preserves
Instructions:
1. Preheat oven to 425.
2. Mix 1 teaspoon each of salt and pepper in a small bowl. Sprinkle and then press the combination into the steak.
3. Melt 1 1/2 Tablespoon butter in skillet.
4. Add beef to skillet and brown on each side by cooking about 2 minutes on each side.
5. Transfer roast to cookie sheet and bake in the oven for about 25 minutes, or until the internal temperature reaches 135 degrees. Remove from the oven and let sit for 10 minutes.
6. Add the sliced shallots to the skillet and cook at medium heat until transparent.
7. Add 1 teaspoon black pepper and 1/4 teaspoon salt, the balsamic vinegar and cherry preserves to the shallots in the pan. Bring to a slow boil, stirring occasionally, and scrape the pan. Lower the heat and allow the sauce to simmer until it thickens, about 5 minutes. Add 2 Tablespoons of butter.
8. Slice and serve the filet, drizzling the cherry sauce on top.
9. Enjoy!!
Having trouble finding the right cut of beef? Ask the butcher or use my handy dandy Shopping Guide for Cuts of Beef.
This post is part of a promotion hosted by the Texas Beef Council. I and nine other Texas bloggers are being compensated to share our experiences in making and serving a variety of beef dishes in preparation for Christmas entertaining.
You can see my other two posts in the promotion here:
- Beef Crostini with Balsamic Drizzle (Entertaining Appetizers)
- Easy Beef and Cheese Quiche (‘Tis the Season Breakfast and Brunch)
Looking for more beef roast ideas? Here is what the other beef bloggers made:
- Mommy Upgrade: Garlic Crusted Petite Roast
- My Baking Heart: Parmesan Crusted Tenderloin
- June Cleaver Nirvana: Parmesan Crusted Tenderloin
- Screwed Up Texan: Beef Roast with Vegetables
- The Nerd’s Wife: Classic Prime Rib Roast
- A Closet Writer: Parmesan Crusted Tenderloin
- Meal Planning Magic: Classic Prime Rib Roast
- A Day in Motherhood: Parmesan Crusted Tenderloin
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