This impressive recipe features a perfectly cooked beef tenderloin crusted in coarsely ground black peppercorns, paired with a cherry and port wine sauce — great for special occasions or entertaining guests..
1 Chairman’s Reserve® Angus Beef tenderloin, about 4 pounds and 3 inches in diameter, trimmed and tied
1 tablespoon coarse kosher salt
1 tablespoon black peppercorns, coarsely ground
¼ cup extra-virgin olive oil
cherry port sauce
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 medium shallot, diced
1 cup ruby port
1 cup frozen pitted cherries, roughly chopped
¼ cup balsamic vinegar
3 tablespoons granulated sugar
peppercorn crusted beef tenderloin
- Rub the tenderloin all over with the salt and pepper.
- Heat oven to 550ºF (288ºC). Heat a large roasting pan in the oven, add olive oil so it is almost smoking and sear the tenderloin in the pan, about 5 minutes on each side.
- Lower the oven to 350ºF (180ºC) and roast for 20 minutes, until the internal temperature of the tenderloin is 125ºF (52ºC).
- Remove the tenderloin from the oven and place it on a rack to cool for at least 15 minutes before slicing. (Do not let it cool in the pan. Since the pan is still hot, it will continue to cook the meat.)
- Use a sharp knife to slice the tenderloin into ½ -inch slices and serve at room temperature topped with the cherry port sauce.
cherry port sauce
- Heat a medium saucepan over medium heat, add the olive oil and heat through. Add the butter and allow to melt. Add the shallots and sauté until soft, about 3 minutes.
- Add the port, cherries, balsamic vinegar and sugar to the pot. Bring the mixture to a boil then lower heat to medium-low and simmer until the sauce has reduced by half, about 15 minutes.
- Use the sauce immediately or store refrigerated in an airtight container until ready to use for up to 3 days in advance.
Recipe courtesy of Kylie Mazon-Chambers.