Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 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
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 flambÃ©. 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.