Ingredientes para Beef Tenderloin In Cherry Sauce
- 1 cup fresh or frozen pitted cherries, juice drained and reserved
- 1/4 cup ruby port wine
- 1/2 cup beef broth
- 1 tablespoon prepared horseradish
- 1 tablespoon tomato paste
- 1 shallot, minced
- 1 bay leaf
- 5 whole black peppercorns
- 1 teaspoon arrowroot powder
- 1 tablespoon olive oil
- 2 (6-ounce) beef tenderloin steaks
- salt and freshly ground black pepper, to taste
- 2 tablespoons Kirsch
- 2 tablespoons unsalted butter
- 1 tablespoon grenadine syrup
- 1 teaspoon water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Tenderloin In Cherry Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Beef Tenderloin In Cherry Sauce
- Drain the cherry juice from 1 cup of fresh or frozen pitted cherries into a large saucepan. Set the cherries aside.
- Add 1/4 cup port wine, 1/2 cup beef broth, 1 tablespoon prepared horseradish, 1 tablespoon tomato paste, 1 minced shallot, 1 bay leaf, and 5 black peppercorns to the saucepan.
- Bring to a boil over medium heat and cook until the mixture is reduced to about 2/3 cup (12-15 minutes).
- In a small bowl, dissolve 1 teaspoon arrowroot powder in 1 teaspoon of water. Stir this mixture into the sauce.
- Simmer until the sauce is shiny and slightly thickened (about 1 minute).
- Strain the sauce through a fine-mesh sieve, cover, and set aside.
- Heat 1 tablespoon olive oil in a large, heavy skillet over high heat.
- Season the 2 (6-ounce) beef tenderloin steaks generously with salt and pepper.
- Add the steaks to the hot skillet and brown on both sides (about 2-3 minutes per side). Cook to your desired doneness (medium-rare is recommended for tenderloin).
- Transfer the steaks to a large platter and keep warm.
- Add the reserved 1 cup of cherries and 2 tablespoons of Kirsch to the skillet. Carefully ignite the Kirsch (flambé).
- Once the flames die down, reduce the heat to low and add the prepared cherry sauce.
- Using a wooden spoon, scrape up any browned bits from the bottom of the pan.
- Stir in 2 tablespoons of butter and 1 tablespoon of grenadine syrup. The sauce should be a bright red color.
- Return the beef tenderloin steaks to the skillet and cook for about 2 minutes, until heated through.
- Season the sauce to taste with salt and pepper, if necessary.
- Transfer the beef tenderloin steaks to warmed dinner plates.
- Spoon the cherry sauce generously over the steaks and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
14g
Fat
92g
Carbs
2g
