Ingredients

• 1 tbsp unsalted butter

• 1 tbsp sunflower or other oil

• 4-4oz beef filet

• ¼ cup minced shallot or 1 large shallot

• ¼ tsp ground allspice

• ¼ tsp ground cinnamon

• 1 cup red wine

• 2 tbsp Elderberry Extract

• 2 tbsp 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 tbsp chopped fresh parsley

• Salt & Pepper

  
  

Personal Chef & Catering Services: Your Dietary Journey, Our Culinary Adventure. Serving these NC communities: Raleigh, Durham, Chapel Hill, Hillsborough, Siler City, Cary, Apex, Knightdale, Carrboro, Pittsboro,  Wake Forest, and more! You can find Food Fairy at foodfairy.com.

Directions

1. Remove your tenderloin cuts 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 tbsp 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.

   
   

2. 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 extract, wine vinegar, beef broth and fresh chopped thyme. Bring to a boil stirring to dissolve jam. Boil for two minutes.

   
   

3. Add the dried cherries and berries and simmer the sauce uncovered until dried fruit plumps up and sauce has reduced by about one/half.

   
   

4. 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.

   
   

5. 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!