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What you need:

350 grams of cherries
800 grams of beef tenderloin
1 onion
25 grams of butter
2.5 tablespoons dry red wine
2 tablespoons sugar
2 tablespoons chopped fresh tarragon
salt, black pepper to taste


Cherries wash and remove the bones.
Onions clean and grind. In a saucepan, drown the butter, add the onion. Cover and simmer on low heat for 20 minutes, stirring occasionally.
Add to the saucepan cherries, sugar, pour the wine. Salt and pepper. Simmer without cover for 20 minutes.
Sprigs of tarragon wash, dry, greens grind. Add tarragon to the cherry sauce, stir and remove from heat.
Beef tenderloin wash, dry and fry in butter until Golden brown, constantly turning, for 7-9 minutes.
The fried tenderloin is wrapped in foil and left in heat for 1 hour. Then cut into pieces and serve with cherry sauce.

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