8 cherries
3 beef tenderloin, cut into 1 inch cubes
1 1/2 cups Italian-style frozen mixed vegetables (such as liquid orange juice, pineapple juice and cranberry juice)
2/3 cup vinegar
1 tablespoon white sugar
2 teaspoons fresh lemon pepper
1 (14 ounce) bottle Canola or other vegetable oil
salt and pepper to taste
Lightly butter a large skillet. Roast cherries in oil until tender, about 5 minutes. Drain them and place them in a medium saucepan with their juice. Bring a large pot of water to a boil.
Grind the mixed vegetables in oil and vinegar; season with sugar and lemon pepper. Stir gently and cook, stirring, until well blended. Soak cherries in this mixture until hard, about 30 minutes. Drain well.
Stir in mixed vegetables with liquid orange juice, vinegar and 1 tablespoon lemon pepper. Return to a boil and simmer, stirring, until well blended, about 20 minutes. Remove from heat and stir in mixed vegetables with olive oil and salt and pepper to taste.
Cool completely and keep covered, stirring occasionally, until tender. Enjoy a crunchy, crushed cherry and blueberry topping right before serving.