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Beef Tenderloin with Black Pepper Cherry Sauce and Broccolini (Freezer/Low Sodium/Kidney Friendly)
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Beef Tenderloin with Black Pepper Cherry Sauce and Broccolini (Freezer/Low Sodium/Kidney Friendly)
2/6
Beef Tenderloin with Black Pepper Cherry Sauce and Broccolini (Freezer/Low Sodium/Kidney Friendly)
3/6
Beef Tenderloin with Black Pepper Cherry Sauce and Broccolini (Freezer/Low Sodium/Kidney Friendly)
4/6
Beef Tenderloin with Black Pepper Cherry Sauce and Broccolini (Freezer/Low Sodium/Kidney Friendly)
5/6
Beef Tenderloin with Black Pepper Cherry Sauce and Broccolini (Freezer/Low Sodium/Kidney Friendly)
6/6
100%
4
Chefs For Seniors
By Chefs For Seniors

Beef Tenderloin with Black Pepper Cherry Sauce and Broccolini (Freezer/Low Sodium/Kidney Friendly)

2 steps
Prep:5minCook:25min
Updated at: Mon, 14 Jul 2025 16:51:46 GMT

Nutrition balance score

Unbalanced
Glycemic Index
48
Low
Glycemic Load
16
Moderate

Nutrition per serving

Calories573.3 kcal (29%)
Total Fat31.6 g (45%)
Carbs34 g (13%)
Sugars24 g (27%)
Protein34.5 g (69%)
Sodium106 mg (5%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat oven to 400F. Sprinkle beef with salt and black pepper, and heat oil in a skillet over medium-high heat. Sear the beef on both sides, and cook in the oven to client’s liking. Remove beef from the oven, transfer to a cutting board and let stand for 10 minutes.
Step 2
Return skillet to medium heat. Add shallots and cook until translucent. Add vinegar, cherry preserves and salt and pepper to taste. Bring to a boil, scraping pan to loosen browned bits. Reduce heat to low and simmer until sauce thickens slightly. Stir in butter and serve sauce over sliced beef fillet.