BEEF TENDERLOIN IN CHERRY SAUCE
It's well worth the time to make this beef tenderloin sauce using kirsch cherry brandy and grenadine syrup.
Provided by Annacia
Categories Cherries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 591.6, Fat 46.4, SaturatedFat 18.5, Cholesterol 128.5, Sodium 171.6, Carbohydrate 7.2, Fiber 0.1, Sugar 3.7, Protein 30.7
TENDERLOIN STEAKS WITH CHERRY SAUCE
This recipe stars a delectable sauce made with wine, plump cherries, and steak portioned just right. -Jacob Kitzman, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place wine and cherries in a large saucepan. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/4 cup. Stir in the butter, 1/4 teaspoon salt and 1/8 teaspoon pepper., Sprinkle steaks with remaining salt and pepper. Broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Serve steaks with cherry sauce and sprinkle with green onion.
Nutrition Facts : Calories 291 calories, Fat 9g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 461mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
BEEF TENDERLOIN STEAK W/ CHERRY-PORT SAUCE
Make and share this Beef Tenderloin Steak W/ Cherry-Port Sauce recipe from Food.com.
Provided by Amber Dawn
Categories Steak
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to broil.
- Combine cherries, 1/4 cup port, and juice in a small bowl. Let stand for 30 minutes for the cherries to absorb most of the liquid.
- Coat beef with cooking spray; sprinkle with salt and pepper. Broil 6 inches from heat for 15 minutes. Reduce heat to 375 and bake for 30 minutes or until meat thermometer reads 145 degrees. Let stand 10 minutes before slicing.
- Heat oil in pan over medium-high heat. Add shallot and garlic; saute 1 1/2 minutes. Stir in cherry mixture, 3/4 cup port, broth, and thyme. Bring to a boil; cook 10 minutes or until reduced to 1/2 cup. Pour over steaks. Serve immediately.
- Serving size is 1 steak with 2 tbsp sauce.
Nutrition Facts : Calories 459.8, Fat 26.4, SaturatedFat 9.5, Cholesterol 97.5, Sodium 218.5, Carbohydrate 9.4, Fiber 0.1, Sugar 4.6, Protein 29
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