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Export 12 ingredients for grocery delivery
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).
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