Levantine Beef With Cherries Recipes
LEVANTINE BEEF WITH CHERRIES
I found this recipe online when I looked for a recipe that used sour cherries and beef. It uses recipe #458575 #458575. You can make it on stove top or in the crock pot. For the sour cherries, you can either use canned cherries or thawed frozen cherries. In any case reserve the juice.
Provided by Mia in Germany
Categories Meat
Time 2h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 598.3, Fat 54.3, SaturatedFat 14.4, Cholesterol 38.2, Sodium 159.9, Carbohydrate 23.1, Fiber 4.8, Sugar 11.9, Protein 9.6
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
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