Irresistible Beef Tenderloin with Elder & Berries
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
- Remove beef filets from the refrigerator 20 minutes before
preparing. Pat them dry, rub with a little sunflower oil, salt and pepper.
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.
- Add the minced shallot to the pan, cooking and stirring over low
heat for a minute or two until they begin to brown lightly.
- 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.
- Add the dried cherries and berries and simmer the sauce
uncovered until dried fruit plumps up and sauce has reduced by about one/half.
- 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.
- Bring sauce to a boil and cook until syrupy. Add salt and pepper
to taste. Pour sauce and fruit over filets, sprinkle with parsley.
- Serve with your favorite sides. Some chef suggestions include wild rice with leeks and
wild mushrooms, potatoes Dauphinois or potatoes with rosemary and lavender.