In a medium saucepan bring the water to boiling. Stir in buckwheat groats; reduce heat. Simmer, covered, for 5 to 7 minutes or until the water is absorbed (you should have about 2 cups of cooked groats). Set aside.
In a large nonstick skillet heat 1 teaspoon of the oil over medium-high heat. Add onion and garlic; cook and stir for 2 to 3 minutes or just until onion begins to soften.
Drain cooked groats, if necessary. Add onion mixture to the groats. Stir in 3 teaspoons of the remaining oil, the cherries, basil, vinegar, and salt. Let stand at room temperature while preparing the beef.
Cut beef crosswise into twelve 1-inch slices. Add the remaining 1 teaspoon oil to the same skillet; heat over medium heat. Evenly sprinkle beef pieces with Montreal seasoning. Cook beef pieces in hot oil about 6 minutes or until medium (145 degrees F), turning once halfway through cooking time. Serve beef pieces over groats mixture. Sprinkle with almonds and, if desired, additional snipped fresh basil.