Ingredients

• 2 venison tenderloins, trimmed (about 9 ounces each)
• 8 large shallots, peeled and quartered (about 1/2 pound)
• 1 cup cabernet sauvignon or other dry red wine
• 1 1/2 cups less-sodium beef broth
• 3/4 cup dried cherries
• 4 teaspoons olive oil, divided
• 1 1/2 tablespoons chilled butter, cut into small pieces
• 1 tablespoon water
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon Rosemary Salt, divided
• 1/2 teaspoon coarsely ground black pepper