Beef Tenderloin with Cherry-Black Pepper Sauce


I’ve been meaning to post this Cooking Light recipe since I made it because it was absolutely INSANELY good. ¬†And get this, it’s only five ingredients. Tack on three more and you’ve got a eight ingredient meal that was sinfully delicious and fast to boot.

If we were a band name while eating this it would Snarfy McSnarf and the Snarftones. We inhaled this in no time flat. I mean, how can you go wrong? Beef Tenderloin with cherry preserves, balsamic vinegar, shallot and butter? Yep, here’s your drool cup. To make this even better – yes it’s possible – I boiled chopped parsnips until fork tender and then mashed with a smidge of low-fat milk and creme fraiche, plus a little salt and pepper. Serve the tenderloin over the parsnip puree and you’ve got a winner for dinner. Here’s the before and after photos for proof the of the tenderloin annihilation.

Make this right now! I don’t care if it’s midnight, go, go, go!

 

 

 

 

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