Pan-Roasted Beef Tenderloin w/ Strawberry Sauce

Who says healthy eating has to be boring? With our jam in the mix, it's anything but.

Image by The Daily Meal | Recipe adapted from Cuisine at Home

Serves 4

For the tenderloin:
1 tbsp. olive oil
1 1/4 lb. beef tenderloin, trimmed
1/2 tsp. kosher salt
1/2 tsp. black pepper

For the sauce:
1 tbsp. minced shallots
1 bottle strawberry white balsamic vinegar (8.5 oz.), store-bought or homemade
2 tbsp. Strawberry Chipotle + Fig Jam
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/4 cup fresh strawberries, halved
2 tbsp. crumbled blue cheese

1. Preheat oven to 450° with rack in bottom position.

2. For the tenderloin, heat oil in a sauté pan over medium-high until shimmering. Season tenderloin with salt and pepper. Sear tenderloin until brown on all sides, 5–7 minutes. Transfer pan to oven on the bottom rack; roast tenderloin until a thermometer inserted into center registers 130° for medium-rare, 10–15 minutes. Remove pan from oven, transfer tenderloin to a plate, tent with foil, and let rest while making the sauce.

3. For the sauce, sauté shallots in drippings over medium heat until soft, 1–2 minutes. Deglaze pan with vinegar, scraping up any brown bits. Increase heat to medium-high and reduce vinegar by half, about 5 minutes. Whisk in jam until dissolved and season sauce with salt and pepper.

4. Slice tenderloin into 12 medallions and serve with sauce; top with strawberries and blue cheese.