Nutrition Information (per serving)
½ cup dried cherries
¼ cup bourbon
4 4-ounce beef tenderloin filets
1 tsp extra-virgin olive oil
Pinch sea salt
Pinch freshly ground black pepper
2 cups low-sodium beef stock
- In a small bowl, soak cherries in bourbon for 5 to 10 minutes.
- Lightly season filets with salt and pepper. In a large sauté pan, sauté beef in olive oil for 3 to 5 minutes on each side or to desired doneness.
- Remove beef from pan and deglaze the pan with bourbon and cherries. Cook until liquid is dry. Deglaze again with beef stock. Reduce beef stock by ¾.
- Evenly divide bourbon cherries and sauce over each beef tenderloin filet.