Giuliano Hazan

Beef Tenderloin with Cherries

Filetto di Bue alle Ciliege

Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
How to Cook Italian
How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

Italians use fruit in savory dishes with surprisingly delicious results. Cherries make a sauce that is a perfect accompaniment for filet mignon. Use red Bing cherries or, for a sweeter, more delicate, flavor, try Rainier cherries. Grappa also gives this dish a distinct flavor.

Ingredients

  • 12 ounces cherries
  • 1 tablespoon vegetable oil
  • 2 tablesp

Method

  1. Rinse and stem the cherries. Cut each one crosswise around the pit, twist the halves apart, and remove the pit. Or use a cherry pitter if you have one and halve crosswise.
  2. Put the vegetable oil and 1 tablespoon of the butter in a skillet large enough to accommodate