Silver Fern Farms Beef Tenderloin Steaks with Pinot Noir & Cherry Sauce. Silver Fern Farms Sarah Hurley shares her recipe for beef tenderloins with a rich pinot-noir and cherry sauce.
Prep time 5 mins | Cook time 12-15 mins
1 pack Silver Fern Farms Beef Tenderloin Steaks
Salt and ground black pepper
2 tbsp butter
1 large shallot, very finely diced
1 wine glass (150ml) pinot noir
2 tsp fresh thyme leaves
8 dried cherries or cranberries, chopped
1 tbsp red wine vinegar (or sherry)
For the beef tenderloins:
Remove tenderloin from its packaging 10-15 minutes before cooking to allow to come to room temperature. Season with salt and pepper.
Heat 1 tbsp of the butter in a heavy-based fry pan and brown the tenderloin over a high heat (3-4 minutes each side). Finish in a hot oven (180°C) for 5-10 minutes. Transfer to a plate, cover with tinfoil and a clean cloth and allow to rest while you make the sauce.
For the Pinot Noir & Cherry Sauce:
Add shallot to the pan used for the steak and cook over medium heat to soften (5 minutes). Add wine and stir to lift pan brownings. Add thyme, cherries and vinegar. Simmer until reduced by half (2-3 minutes). Stir in the remaining butter and adjust seasonings to taste. Slice tenderloin on an angle across the grain and drizzle with the hot sauce.