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Beef Tenderloin with Blackberry Port Wine Sauce
Simple elegance. |
Prep: 10 minutes
Cook: 35 minutes
Servings: Serves 4
| 4 |
beef tenderloin steaks, 4-6 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 |
tsp. sugar |
| 2 |
cups beef stock |
| 1 |
Tbsp. butter, softened |
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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. |
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Boil beef stock in a separate pan to reduce by half. This will take approximately 15 minutes. |
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Grill steaks or pan broil in skillet 6 minutes per side. |
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Whisk blackberry and port wine reduction into reduced beef stock. If sauce is too thin, dissolve 1 tsp. cornstarch in water, then stir into sauce and bring to a boil. |
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Whisk in 1 Tbsp. softened butter. |
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Serve steaks with sauce and garnish with remaining blackberries. |
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Source: Anne Linsay Greer, Food Consultant, Dallas, Texas |
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| Ribeye steaks can be substituted for tenderloin steaks. |
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| Need help with this recipe? Go to:
Pan Broil,
Using a Meat Thermometer |
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