Beef Tenderloin with Blackberry Port Wine Sauce

Beef Tenderloin with Blackberry Port Wine Sauce

Serves 4


4 beef tenderloin steaks, 4 to 6 ounces each, 1−inch thick
1 large shallot or small onion, finely diced
1 cup fresh or frozen blackberries, divided
2 cups port wine
1 teaspoon granulated sugar
2 cups beef stock
1 tablespoon butter, softened

In a saucepan bring diced shallot, 3/4 cup blackberries, wine and sugar to a boil. Boil gently to reduce wine to 1/2 cup. Strain and set liquid aside.
Boil beef stock in a separate pan to reduce by half. This will take approximately 15 minutes.

Grill steaks or pan broil in skillet 6 minutes per side.

Whisk blackberry and port wine reduction into reduced beef stock. If sauce is too thin, dissolve 1 teaspoon cornstarch in water, then stir into sauce and bring to a boil. Whisk in 1 tablespoon softened

Serve steaks with sauce and garnish with remaining blackberries.

B-man :wink: