Beef Tenderloin with Cherries and Balsamic Vinegar: A Culinary Ode to Modena

Keywords: beef tenderloin recipe, meat with cherries, balsamic vinegar from Modena, luxury main course, Italian meat dish, Modena recipes

The tenderloin, beloved for its exceptional tenderness and refinement, is a perfect marriage with the sweet freshness of ripe cherries. This flavoursome combination is a true ode to the fertile hills of Modena – a region renowned for its rich culinary traditions and world-famous balsamic vinegar.

🍒 A combination of flavors: Beef Tenderloin, Cherries and Balsamic Vinegar from Modena

At the heart of this dish shines the Gold Label Balsamic Vinegar of Modena IGP – an exclusive balsamic vinegar matured in cherry wood barrels. Thanks to this special maturation, the vinegar has a full, syrupy texture with notes of candied fruit, perfectly matching both red meat and fruity sauces.

Every drop tells a story of craftsmanship, patience and deep connection with the region. The result? A dish that is not only rich in taste, but also in history.

⏱️ Preparation time: 25 minutes

👨🍳 Servings: 4 people

Ingredients:

• 4 medallions of tenderloin (± 4 cm thick)
• 300 g cherries (pitted and halved)
• 4 knobs of butter
• Extra virgin olive oil
• Gold Label Balsamic Vinegar of Modena IGP
• Salt to taste
• Kitchen string

🔪 Preparation method:

1. Preparing cherries:
   Place the halved cherries in a pan and heat over medium heat until they soften. Remove from heat, add 1–2 tablespoons of balsamic vinegar and set aside.
2. Preparing the tenderloin:
   Carefully tie the medallions with kitchen string so they keep their shape. Rub both sides with a pinch of salt.
3. Baking:
   In another pan, heat two tablespoons of extra virgin olive oil with the butter. Fry the medallions briefly – about 30 seconds per side – to sear.
4. Well done:
   Let the meat cook for another 2 minutes on each side on high heat. In the meantime, spoon the cooking liquid over the medallions for extra flavour. The outside should be nicely browned, the inside pink.
5. Serve:
   Place the meat on a plate, add the warm cherry sauce and finish with a few drops of Gold Label Balsamic. Serve immediately.

🌟 Serving advice

Serve with roasted potatoes or creamy mashed potatoes and a fresh rocket salad. A glass of Italian red wine such as Lambrusco or Chianti completes the experience.

🛒 Tip from Olijfoliemarkt.nl

Try this dish with our award-winning Gold Label Balsamic Vinegar of Modena IGP , available in our webshop. This balsamic elevates any dish and is a must-have for any gourmet.