Beef tenderloin with blackberry port wine sauce

4 Servings

Ingredients

Quantity Ingredient
4 Beef Tenderloin Steaks (4-6 oz. each, cut 3/4 to 1-inch thick)
1 large Shallot or small onion finely diced
1 cup Blackberries, divided (fresh or frozen)
2 cups Port wine
1 teaspoon Sugar
2 cups Beef stock
1 tablespoon Butter; softened

Directions

SAUCE

In a saucepan bring diced shallot, ¾ cup blackberries, wine and sugar to boil. Boil gently to reduce wine to ½ cup. Strain and set liquid aside. Boil beef stock in separate pan to reduce by half. This will take approximately 15 min. Grill steaks or pan broil in a skillet 3-4 min. per side. Whisk blackberry and port wine reduction into reduced beef stock. If sauce is too thin, dissolve 1 tsp.

cornstarch in water, then sir into sauce and bring to boil. Whisk in 1 Tbsp. softened butter. Serve steaks with sauce and garnish with remaining blackberries.

Serving Suggestion: Garlic-Horseradish Mashed Potatoes & Zucchini with Thyme.

Source: Anne Lindsay Greer, Food Consultant, Dallas, Texas * COOKFDN brings you this recipe with permission from: * Texas Beef Council --

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