Beef Tenderloin In Cherry Sauce Recipe

Ingredients for Beef Tenderloin In Cherry Sauce

• Cherries In Juice
• Ruby Port
• 1/2 cup beef broth
• 1 tablespoon prepared horseradish
• 1 tablespoon tomato paste
• 1 shallot, minced
• 1 bay leaf
• Whole Black Peppercorn
• 1 teaspoon arrowroot powder
• 1 tablespoon olive oil
• Beef Tenderloin Steaks
• Salt & Freshly Ground Black Pepper
• 2 tablespoons Kirsch cherry brandy
• Unsalted Butter
• Grenadine

How to Make Beef Tenderloin In Cherry Sauce

1. Drain the cherry juice from 1 cup of fresh or frozen pitted cherries into a large saucepan. Set the cherries aside.
2. 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.
3. Bring to a boil over medium heat and cook until the mixture is reduced to about 2/3 cup (12-15 minutes).
4. In a small bowl, dissolve 1 teaspoon arrowroot powder in 1 teaspoon of water. Stir this mixture into the sauce.
5. Simmer until the sauce is shiny and slightly thickened (about 1 minute).
6. Strain the sauce through a fine-mesh sieve, cover, and set aside.
7. Heat 1 tablespoon olive oil in a large, heavy skillet over high heat.
8. Season the 2 (6-ounce) beef tenderloin steaks generously with salt and pepper.
9. 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).
10. Transfer the steaks to a large platter and keep warm.
11. Add the reserved 1 cup of cherries and 2 tablespoons of Kirsch to the skillet. Carefully ignite the Kirsch (flambé).
12. Once the flames die down, reduce the heat to low and add the prepared cherry sauce.
13. Using a wooden spoon, scrape up any browned bits from the bottom of the pan.
14. Stir in 2 tablespoons of butter and 1 tablespoon of grenadine syrup. The sauce should be a bright red color.
15. Return the beef tenderloin steaks to the skillet and cook for about 2 minutes, until heated through.
16. Season the sauce to taste with salt and pepper, if necessary.
17. Transfer the beef tenderloin steaks to warmed dinner plates.
18. Spoon the cherry sauce generously over the steaks and serve immediately.