Levantine Beef With Cherries Recipes

LEVANTINE BEEF WITH CHERRIES

Steps:

• Mix beef cubes and recipe #458575.
• Peel and cube onions, slice, seed and finely chop chilies.
• Peel garlic cloves.
• Drip cherries and reserve juice.
• Heat olive oil in a large skillet and brown beef cubes in batches, about 5-10 minutes. Set aside and fry onions, about 5-8 minutes.
• Add chilies, fry one more minute, then add garlic.
• Stir fry 30 seconds, then add cherry juice and stock.
• Add beef and bring to a boil, then reduce heat and simmer for about 1 1/2 hours or until meat is tender.
• Add cherries, simmer for additional 10-15 minutes.
• Add salt and more recipe #458575 to taste.
• Add chopped walnuts and serve with rice or couscous.

BEEF TENDERLOIN IN CHERRY SAUCE

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.