Beef Tenderloin with Apple-Cherry Pan Sauce

Beef Tenderloin with Apple-Cherry Pan Sauce

Roasted beef with a whole new twist, and definitely worth eating.
Prep Time 15 mins
Cook Time 40 mins
Stand 30 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine American
Servings 8 servings


  • Oven


  • 1 2 1/2 to 3 lb. center-cut beef tenderloin roast
  • kosher salt and ground black pepper to taste
  • 2 tbsp. canola oil
  • 1/2 cup chopped shallots
  • 1/2 cup low-sodium beef broth
  • 1/4 cup red wine vinegar
  • 2 cups chopped apples
  • 1/2 cup dried tart cherries
  • 2 tbsp. packed brown sugar
  • 1 tsp. Dijon mustard
  • 2 tsp. chopped fresh thyme


  • Let roast stand at room temperature 30 minutes. Preheat oven to 400 degrees Fahrenheit. Season roast with salt and pepper. Heat oil in an extra-large oven-going skillet over medium-high. Add roast. Sear about 8 minutes, turning to brown all sides. Transfer skillet to oven. Roast about 40 minutes to desired doneness (125 degrees for rare; 135 degrees for medium-rare). Remove from oven. Transfer roast to a pan with sides; cover with foil.
  • Place skillet on stove while roast rests. If necessary, add 1 tbsp. canola oil to drippings in skillet. Add shallots; cook over medium about 3 minutes or until tender, stirring occasionally. Add broth and vinegar to skillet, stirring to loosen browned bits. Bring to boiling, reduce heat. Boil gently, uncovered, 3 minutes. Stire in apples, cherries, brown sugar, and mustard. Cook 3 minutes or until apples are tender, stirring occasionally. Stir in thyme. Season with salt and pepper.
  • Add any juices from roast to sauce. Slice roast and serve with sauce.
Keyword apple-cherry, beef, beef tenderloin, pan sauce
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