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 --