North Carolina’s own Food Fairy created this irresistible beef tenderloin recipe in her test kitchen for her many wonderful clients just in time for Valentines Day. Thank you, Food Fairy, for your inspirational use of elderberry and for permitting us to share this recipe. The flavors are deep, rich and scrumptious; give it a try, you won’t be disappointed!
1 TBLP unsalted butter
1 TBLSP sunflower or other oil
4-4oz fillet of beef
¼ cup minced shallot or 1 large shallot
¼ tsp ground allspice
¼ tsp ground cinnamon
1 cup red wine
2 TBLSP Elderberry Jelly
2 TBLSP 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
1 TBLSP chopped fresh parsley
Remove beef fillets from the refrigerator 20 minutes before preparing. Pat them dry and rub with a little sunflower oil, salt and pepper. Over high heat, melt butter and 1 TBLSP 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 fillets 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 fillets 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 fillets and sprinkle with parsley. Enjoy!
Having trouble deciding what side dishes should accompany this fantastic dish? Try these: