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Medallions of Beef Tenderloin with Dried Cherry Sauce
Preheat oven to 425 degrees. Trim fat from fillets; season with salt and pepper. Heat the olive oil in a large skillet and brown filets. Place filets in roasting pan and cook 15 minutes; reserve skillet. Reduce heat to 350 degrees and roast an additional 20 minutes for rare meat. Use an instant reading meat thermometer to test meat. It should read 125 to 130 degrees for rare, 135 to 140 degrees for medium. Let the fillet rest for 10 minutes before carving.
To make the sauce: Place the reserved skillet over medium heat and add the red wine. Reduce to half, scraping up any brown particles. Stir in stock, cranberry juice, and cherries. Simmer for half an hour. Stir the butter and flour together to form a paste. Add this to the sauce bit by bit, whisking well after each addition. Simmer until the sauce coats the back of a spoon. Season with salt and pepper.
To Assemble: Cut the fillets in 1/4 to 1/2 inch thick slices. Overlap the medallions on the plate. Spoon the cherry sauce over the medallions.
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