It's well worth the time to make this beef tenderloin sauce using kirsch cherry brandy and grenadine syrup.
- 453.59 g canpitted dark sweet cherries in juice
- 59.14 ml ruby port
- 118.29 ml beef broth
- 4.92 ml drained bottled horseradish
- 4.92 ml tomato paste
- 1 shallot, thinly sliced
- 1 large bay leaf
- 2.46 ml whole black peppercorn
- 4.92 ml arrowroot or 4.92 ml cornstarch
- 14.79 ml mild olive oil
- 4 (680.38 g) beef tenderloin steaks
- salt & freshly ground black pepper
- 59.14 ml kirsch (cherry brandy)
- 14.79 ml unsalted butter, at room temperature
- 14.79 ml 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.
Wow, what a truly wonderful dish. This is one of those rare dishes that I will likely reserve for only the most special of all occasions. It was not difficult to prepare at all, but it sure did taste like I had slaved over a hot stove all day long. The cherry sauce was very tasty and complimented our tender beef quite nicely. Thanks for such a special dish, Annacia. We loved it!
Made this as a very special dinner for some neighbors who were housebound during the past week & needed some cheering up! This certainly did it for them! I'll give it all the stars I can just for the joy of making the recipe, AND the neighbors are determined it should get 10, at least! Thanks for the recipe ~ Definitely keeping it on hand! [Tagged, made & reviewed in Please Review My Recipe cooking game]