It's well worth the time to make this beef tenderloin sauce using kirsch cherry brandy and grenadine syrup.
- 1 (16 ounce) canpitted dark sweet cherries in juice
- 1⁄4 cup ruby port
- 1⁄2 cup beef broth
- 1 teaspoon drained bottled horseradish
- 1 teaspoon tomato paste
- 1 shallot, thinly sliced
- 1 large bay leaf
- 1⁄2 teaspoon whole black peppercorn
- 1 teaspoon arrowroot or 1 teaspoon cornstarch
- 1 tablespoon mild olive oil
- 4 (6 ounce) beef tenderloin steaks
- salt & freshly ground black pepper
- 1⁄4 cup kirsch (cherry brandy)
- 1 tablespoon unsalted butter, at room temperature
- 1 tablespoon grenadine
- Drain the cherry juice into a large saucepan and set the cherries aside.
- Add the port, beef broth, horseradish, tomato paste, shallot, bay leaf, and peppercorns.
- Bring to a boil over medium heat and cook until the mixture is reduced to about 2/3 cup, 12 to 15 minutes.
- Dissolve the arrowroot in 1 teaspoon water and stir into the sauce.
- Simmer until the sauce is shiny and slightly thickened, 1 minute longer.
- Strain, cover, and set aside (This can be prepared a few hours ahead if you refrigerate the sauce, bring it to room temperature before proceeding.)
- Heat the olive oil in a large, heavy skillet over high heat.
- Sprinkle the steaks with salt and pepper and add them to the hot oil.
- Brown the steaks on both sides and cook until medium-rare (about 6 minutes total) or to your liking.
- Transfer the steaks to a large platter.
- Add the cherries and kirsch to the skillet and flambé. When the flames die out, reduce the heat to low and add the cherry sauce. With a wooden spoon, scrape up any browned bits from the bottom of the pan.
- Stir in the butter and grenadine syrup, the sauce should be bright red.
- Cook until the beef is heated through, about 2 minutes longer.
- Season the sauce to taste with salt and pepper, if necessary.
- Transfer the beef tenderloin steaks to warmed dinner plates.
- Spoon the cherry sauce over them and serve at once.