Step 1

Cook the tenderloin sous-vide at 58°C (135F) for 2 hours (thick piece) for a well cooked, 54°C for medium-rare with salt and pepper.

Step 2

In a sauce pan, add the shallots with the olive oil and salt, cook them slowly until translucent.

Step 3

Add the pitted cherries, sherry, broth, vinegar, water, honey, garlic and laurel to the saucepan and reduce, at medium-high heat, for 10 minutes.

Step 4

Mash good the cherries so they give their juice.

Step 5

Pass the sauce through a sieve and push down with a spoon to collect all the juice.

Step 6

Add the sauce back to a clean sauce pan and add the cornstarch mix (cornstarch mixed with 3 tbsp of cold water).

Step 7

Let simmer until thickens (when it covers the back of a spoon).

Step 8

Take off the heat and add the butter, mix well.

Step 9

Sear the whole piece of tenderloin, high heat , on every side.

Step 10

Cut into nice thick pieces and serve with the cherry sherry sauce (if cooked sous-vide, no need to wait before cutting into the tenderloin, if done otherwise, wait 10-15 minutes before cutting into it).