Beef tenderloin with a cherry and sherry sauce

Directions

1. Cook the tenderloin sous-vide at 58°C (135F) for 2 hours (thick piece) for a medium coccion 54°C for medium-rare with a small branch of rosemary, salt and pepper or cook the tenderloin your favorite way
2. Add the shallots to a sauce pan with a touch of olive oil and salt, cook them slowly until translucent
3. Add the cherries, sherry, broth, vinegar, water, honey, garlic and laurel to the saucepan and reduce, medium high heat, for 10 minutes
4. Mash good the cherries so they give their juice
5. Pass the sauce through a sieve and push down with a spoon to collect all the juice
6. Add the sauce to a clean saucepan and add the cornstarch mix
7. Let simmer until thick (covers the back of a spoon)
8. Take off the fire and add the butter and mix well
9. Sear the whole piece of tenderloin, high heat , on every side
10. Cut into nice thick pieces and serve with the cherry sherry sauce (if cooked sous-vide, no need to wait before cutting into the tenderloin, if done otherwise, wait 10-15 minutes before cutting into it)