The Recipe:

Irresistible Beef Tenderloin with Elder & Berries

By:  Ari  Bendersky  Abe's Market Contributor  December 18th, 2013

Whether for Christmas, New Year's or a random Saturday night, this beef tenderloin recipe with berries and elder kicks! Our friends at Norm's Farms created this wonderfully celebratory dish that will be a beautiful centerpiece at your next dinner. And because it uses their elderberry jelly, sunflower oil, cinnamon and dried berries, it's still a fairly healthy preparation.

Norm's Farms Irresistible Beef Tenderloin with Elder & Berries


  • 1 T unsalted butter
  • 1 T sunflower or other oil
  • Four 4oz filet of beef
  • ¼ cup minced shallot or 1 large shallot
  • ¼ tsp ground allspice
  • ¼ tsp ground cinnamon
  • 1 cup red wine
  • 2 T Norm's Farms Elderberry Jelly
  • 2 T red wine vinegar
  • 1 cup beef broth
  • ½ tsp fresh minced thyme
  • ½ cup dried mixed cherries & berries or any dried berry of your choice
  • Salt & pepper to taste
  • 1 T chopped fresh parsley


  1. Remove beef filets from the refrigerator 20 minutes before preparing. Pat them dry, rub with a little sunflower oil, salt and pepper. 
  2. Over high heat, melt butter and 1 T oil in a skillet just large enough to not crowd the fillets. Add beef, pressing them lightly against pan surface to seal the meat and cook for about 1 minute. Turn them over and repeat. Remove filets to a plate and lower heat.
  3. Add the minced shallot to the pan, cooking and stirring over low heat for a minute or two until they begin to brown lightly. 
  4. Stir in allspice and cinnamon and cook a few seconds. Add red wine, elderberry jelly, wine vinegar, beef broth and fresh chopped thyme. Bring to a boil stirring to dissolve jelly. Boil for two minutes.
  5. Add the dried cherries and berries and simmer the sauce uncovered until dried fruit plumps up and sauce has reduced by about one/half.
  6. Return the filets and their juices to the sauce and cook until done to your liking. Rare is generally 130° and medium is 145°. Remove to a heated dish and cover with foil.
  7. Bring sauce to a boil and cook until syrupy. Add salt and pepper to taste. Pour sauce and fruit over filets, sprinkle with parsley.
  8. Serve with your favorite sides. Some chef suggestions include wild rice with leeks and wild mushrooms, potatoes Dauphinois or potatoes with rosemary and lavender.


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Ari Bendersky

Abe's Market Contributor

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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