Beef Tenderloin In Cherry Sauce

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It's well worth the time to make this beef tenderloin sauce using kirsch cherry brandy and grenadine syrup.

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Steps

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Drain the cherry juice into a large saucepan and set the cherries aside.

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Add the port , beef broth , horseradish , tomato paste , shallot , bay leaf , and peppercorns.

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Bring to a boil over medium heat and cook until the mixture is reduced to about 2 / 3 cup , 12 to 15 minutes.

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Dissolve the arrowroot in 1 teaspoon water and stir into the sauce.

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Simmer until the sauce is shiny and slightly thickened , 1 minute longer.

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Strain , cover , and set aside.

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Heat the olive oil in a large , heavy skillet over high heat.

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Sprinkle the steaks with salt and pepper and add them to the hot oil.

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Brown the steaks on both sides and cook until medium-rare or to your liking.

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Transfer the steaks to a large platter.

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Add the cherries and kirsch to the skillet and flamb.

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When the flames die out , reduce the heat to low and add the cherry sauce.

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With a wooden spoon , scrape up any browned bits from the bottom of the pan.

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Stir in the butter and grenadine syrup , the sauce should be bright red.

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Cook.

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Ingredients

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cherries in juice, ruby port, beef broth, horseradish, tomato paste, shallot, bay leaf, whole black peppercorn, arrowroot, olive oil, beef tenderloin steaks, salt & freshly ground black pepper, kirsch, unsalted butter, grenadine