Beef Tenderloin in Cherry Sauce

Recipe by Annacia
READY IN: 25mins




  • 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.