Tenderloin Medallions with Cherry Chili Reduction
The tenderloin is by far one of the most prized cuts of meat. These delicate and mild-flavored steaks are best cooked medium-rare. This dish is light but packed with flavor, perfect for a dine-in date night.
Tenderloin Medallions with Cherry Chili Reduction
Rated 5.0 stars by 1 users
Servings
2
Prep Time
15 minutes
Cook Time
45 minutes
The tenderloin is by far one of the most prizedcuts of meat. These delicate and mild-flavored steaks are best cooked medium-rare. This dish is light but packed with flavor, perfect for a dine-in date night.
Ingredients
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1⁄2 pound fingerling potatoes
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½ pound baby carrots
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1⁄4 cup olive oil
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2 sprigs fresh thyme
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Salt and pepper to taste
- 1⁄4 cup apple cider vinegar
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2 cups frozen unsweetened black cherries
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2 teaspoons dark chili powder
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1⁄4 teaspoon salt
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2 Organic Prairie© Filet Mignon Steaks
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2 teaspoons salt
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2 teaspoons pepper
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2 tablespoons Organic Valley© Ghee
ROASTED FINGERLING POTATOES AND BABY CARROTS
CHERRY CHILI REDUCTION
TENDERLOIN MEDALLIONS
Directions
FOR THE ROASTED FINGERLING POTATOES AND BABY CARROTS
Preheat oven to 400 F. Wash potatoes and carrots, cut larger potatoes lengthwise. Place on a sheet pan and brush with olive oil. Season with salt, pepper and fresh thyme. Roast in the oven for 45 minutes or until potatoes are tender and golden brown.
FOR THE CHERRY CHILI REDUCTION
In a small sauce pan, combine apple cider vinegar, black cherries, chili powder and salt. Simmer until cherries are very soft and sauce has reduced. Spoon over steaks to serve.
FOR THE TENDERLOIN MEDALLIONS
Remove Organic Prairie Tenderloin from packaging, pat dry and salt and pepper. In a cast iron or heavy skillet over medium-high heat, melt 2 tablespoons ghee. Sear to desired temperature — recommended medium-rare at 125 F. Remove from pan and let rest.
