Beef with blackberries

Yield: 6 servings

Measure Ingredient
2 pounds Fillet of beef
1 tablespoon Corn oil
⅔ cup Beef stock
3 1/16 tablespoon Port
2 teaspoons Cornflour
8 ounces Blackberries
\N \N Ground black pepper

Often the combination of fruit with meat does not raise an eyebrow; think, for instance, of roast pork and apple sauce, duck with orange, or turkey with cranberries. When more unusual combinations are made, however, they are often tried with some trepidation. This dish has nevertheless proved a favourite, and although best made with fresh blackberries, can also be made with frozen ones, or those canned in natural juice. Serve with a green vegetable, such as french beans or mangetout peas.

One serving has 300 calories and 11g fat. Preparation time 15 minutes + 30-45 minutes baking. Oven temperature Gas Mark 8/450F/230C Preheat the oven, trim the fat and silvery skin from the beef. Brush with the oil, season with pepper and roast in the oven for 30-45 minutes (rare to medium rare). Remove the meat, wrap in foil and keep it warm.

Drain any fat from the roasting tin and add the beef stock. Stir well, scraping all the meaty pieces from the base of the pan. Blend the port with the cornflour, add this to the pan and stir until thickened. Stir in the blackberries. Season to taste. Cut the meat into thick slices and arrange it on a plate. Pour the sauce over it.

Submitted By KAZ LANGRIDGE On 09-09-95

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