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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain the cherry juice into a large saucepan and set the cherries aside. | 2. Add the port, beef broth, horseradish, tomato paste, shallot, bay leaf, and peppercorns. | 3. Bring to a boil over medium heat and cook until the mixture is reduced to about 2/3 cup, 12 to 15 minutes. | 4. Dissolve the arrowroot in 1 teaspoon water and stir into the sauce. | 5. Simmer until the sauce is shiny and slightly thickened, 1 minute longer. | 6. 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.) | 7. Heat the olive oil in a large, heavy skillet over high heat. | 8. Sprinkle the steaks with salt and pepper and add them to the hot oil. | 9. Brown the steaks on both sides and cook until medium-rare (about 6 minutes total) or to your liking. | 10. Transfer the steaks to a large platter. | 11. 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. | 12. Stir in the butter and grenadine syrup, the sauce should be bright red. | 13. Cook until the beef is heated through, about 2 minutes longer. | 14. Season the sauce to taste with salt and pepper, if necessary. | 15. Transfer the beef tenderloin steaks to warmed dinner plates. | 16. Spoon the cherry sauce over them and serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dark cherry juice	1	can	pitted sweet	-	-	-	-
ruby port	1/4	cup		-	-	-	-
beef broth	1/2	cup		8.4	0.048	1.368	0.264
horseradish	1	teaspoon	drained bottled	2.4	0.5645	0.059000000000000004	0.0345
tomato paste	1	teaspoon		4.51	1.04	0.2376	0.0258
shallot	1		sliced	115.2	26.88	4.0	0.16
bay leaf	1			-	-	-	-
black peppercorn	1/2	teaspoon		-	-	-	-
arrowroot	1	teaspoon		1.625	0.3348	0.106	0.005
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
beef tenderloin steak	4			279.9333	0.0	22.2247	20.5813
salt black pepper			ground	-	-	-	-
kirsch	1/4	cup		-	-	-	-
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
grenadine	1	tablespoon		53.6	13.382	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.