1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Discuss in my forum

It's well worth the time to make this beef tenderloin sauce using kirsch cherry brandy and grenadine syrup.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

  • 1 can (16 ounces) pitted dark sweet cherries with 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 peppercorns
  • 1 teaspoon arrowroot or cornstarch
  • 1 tablespoon mild olive oil
  • 4 beef tenderloin steaks (6 ounces each)
  • Salt and freshly ground black pepper
  • 1/4 cup kirsch (cherry brandy)
  • 1 tablespoon unsalted butter, at room temperature
  • 1 tablespoon grenadine syrup

Preparation:

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. Return the beef to the pan and turn to coat with the sauce. 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.

Yield: 4 servings

Source: Nicole Routhier's Fruit Cookbook by Nicole Routheir (Workman Publishing)
Reprinted with permission.

  1. About.com
  2. Food
  3. Home Cooking
  4. Recipes
  5. Meat Recipes
  6. Beef Recipes
  7. Filet Mignon Tenderloin Rec
  8. Beef Tenderloin in Cherry Sauce Recipe

©2014 About.com. All rights reserved.