1/1 Photo of Beef Tenderloin in Cherry Sauce
It's well worth the time to make this beef tenderloin sauce using kirsch cherry brandy and grenadine syrup.
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- 1 (16 ounce) can pitted 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
- 1Drain the cherry juice into a large saucepan and set the cherries aside.
- 2Add the port, beef broth, horseradish, tomato paste, shallot, bay leaf, and peppercorns.
- 3Bring to a boil over medium heat and cook until the mixture is reduced to about 2/3 cup, 12 to 15 minutes.
- 4Dissolve the arrowroot in 1 teaspoon water and stir into the sauce.
- 5Simmer until the sauce is shiny and slightly thickened, 1 minute longer.
- 6Strain, cover, and set aside (This can be prepared a few hours ahead if you refrigerate the sauce, bring it to room temperature before proceeding.)
- 7Heat the olive oil in a large, heavy skillet over high heat.
- 8Sprinkle the steaks with salt and pepper and add them to the hot oil.
- 9Brown the steaks on both sides and cook until medium-rare (about 6 minutes total) or to your liking.
- 10Transfer the steaks to a large platter.
- 11Add 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.
- 12Stir in the butter and grenadine syrup, the sauce should be bright red.
- 13Cook until the beef is heated through, about 2 minutes longer.
- 14Season the sauce to taste with salt and pepper, if necessary.
- 15Transfer the beef tenderloin steaks to warmed dinner plates.
- 16Spoon the cherry sauce over them and serve at once.
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Nutritional Facts for Beef Tenderloin in Cherry Sauce
Serving Size: 1 (239 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 591.6
- Calories from Fat 417
- Total Fat 46.4 g
- Saturated Fat 18.4 g
- Cholesterol 128.5 mg
- Sodium 171.5 mg
- Total Carbohydrate 7.2 g
- Dietary Fiber 0.1 g
- Sugars 3.7 g
- Protein 30.7 g
The following items or measurements are not included:
cherries in juice