Beef
Medallions
with
Dried
Cherry
Sauce
-
serves
4
Four
6-
to
8-ounce
filets
or
1/2
to
2
pounds
trimmed
beef
tenderloins
Salt
and
pepper
to
taste
Small
amount
of
olive
oil
1/4
cup
red
wine
3/4
cup
beef
stock
1/2
cup
cranberry
juice
1/2
cup
dried
cherries,
finely
chopped
1
stick
unsalted
butter,
at
room
temperature
1
tsp
flour
Preheat
oven
to
425
degrees.
Trim
fat
from
fillets;
season
with
salt
and
pepper.
Heat
the
olive
oil
in
a
large
skillet
and
brown
filets.
Place
filets
in
roasting
pan
and
cook
15
minutes;
reserve
skillet.
Reduce
heat
to
350
degrees
and
roast
an
additional
20
minutes
for
rare
meat.
Use
an
instant
reading
meat
thermometer
to
test
meat.
It
should
read
125
to
130
degrees
for
rare,
135
to
140
degrees
for
medium.
Let
the
fillet
rest
for
10
minutes
before
carving.
Sauce:
Place
the
reserved
skillet
over
medium
heat
and
add
the
red
wine.
Reduce
to
half,
scraping
up
any
brown
particles.
Stir
in
stock,
cranberry
juice,
and
cherries.
Simmer
for
half
an
hour.
Stir
the
butter
and
flour
together
to
form
a
paste.
Add
this
to
the
sauce
bit
by
bit,
whisking
well
after
each
addition.
Simmer
until
the
sauce
coats
the
back
of
a
spoon.
Season
with
salt
and
pepper.
To
Assemble:
Cut
the
fillets
in
1/4
to
1/2
inch
thick
slices.
Overlap
the
medallions
on
the
plate.
Spoon
the
cherry
sauce
over
the
medallions.
Submitted By (Miki)
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