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