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Cherry Glazed Beef Tenderloin with Mushrooms and Blue Cheese

Cherry Glazed Beef Tenderloin with Mushrooms and Blue Cheese

This unique take on beef tenderloin will satisfy, well, just about everyone and leave them wanting more of something they've never tried before.

Cherry Glazed Beef Tenderloin with Mushrooms and Blue Cheese


Servings: 24

1 can Lucky Leaf® Premium Cherry Fruit Filling
1/3 cup balsamic vinegar
2 cloves garlic, minced
1 tbsp finely chopped fresh tarragon
24 beef tenderloin medallions
4 tsp each salt and pepper, divided
2/3 cup olive oil
16 cups mushrooms, sliced
8 oz sliced yellow onions
1 1/2 cups blue cheese, crumbled


  1. Preheat oven to 400°F. In saucepan set over medium heat, combine Lucky Leaf® Premium Cherry Fruit Filling, balsamic vinegar, garlic and tarragon; bring to boil. Reduce heat to low; simmer for 2 to 3 minutes. Remove from heat; let cool.
  2. Season beef with 2 tsp each salt and pepper. In large skillet set over medium heat, heat 1 tbsp oil; sear beef in batches (6 at a time), turning once, for 3 to 4 minutes or until browned all over, adding 1 tbsp oil to skillet for each batch.
  3. Brush cherry mixture evenly over beef. Place beef on parchment paper–lined baking sheet; bake for 12 to 14 minutes or until internal temperature reaches 145°F for medium.
  4. Meanwhile, heat remaining oil in large skillet set over medium-high heat; cook mushrooms and onions for about 5 minutes or until golden brown and tender. Sprinkle with remaining salt and pepper.
  5. Serve steak with 1/3 cup mushroom mixture and 1 tbsp blue cheese.

    Tip: Follow this temperature guideline for individual cooking preferences:
    Rare: 125°F
    Medium-rare: 135°F
    Medium: 145°F
    Medium-well: 155°F

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