1 1/2 cups Syrah, or other full-bodied red wine, divided
1/4 cup orange-spice black tea leaves*
1 (3-pound) beef tenderloin, trimmed
2 tablespoons vegetable oil
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 cups halved and pitted red cherries
3 tablespoons salted butter
• Zest 1 orange. Set zest aside.
• Peel and seed the oranges.
• In the work bowl of a food processor, pulse the orange sections
until finely chopped.
• In a large zip-top bag, combine the orange zest, chopped oranges,
1/2 cup Syrah, and tea leaves. Mix well. Add the tenderloin, seal,
and refrigerate for 4 hours.
• Remove the tenderloin from the refrigerator, and let sit at room
temperature for 30 minutes.
• Preheat oven to 425˚.
• Spray a rimmed baking sheet with nonstick pan spray. Set aside.
• Remove the tenderloin from the bag, and pat dry. Rub with vegetable
oil, and sprinkle with salt and pepper.
• Roast until an instant-read thermometer inserted in the thickest
part of the meat registers 135˚, approximately 30 minutes. Allow
tenderloin to rest for 15 minutes before slicing. Slice meat into
• In a medium saucepan over medium-high heat, combine remaining
1 cup Syrah and cherries. Bring to a simmer. Simmer 15 to 20
minutes, stirring frequently, until wine is reduced and mixture
is slightly thickened. Remove from heat, and stir in the butter.
Spoon sauce over sliced tenderloin, and serve immediately.
*For testing purposes, we used Marketspice cinnamon-orange tea.