Beef Tenderloin with Blackberry Port Wine

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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

Beef Tenderloin with Blackberry Port Wine Sauce

	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 tsp. cornstarch in water, then stir into sauce and bring to a boil.
	Whisk in 1 Tbsp. softened butter.
	Serve steaks with sauce and garnish with remaining blackberries.
	Source: Anne Linsay Greer, Food Consultant, Dallas, Texas

Ribeye steaks can be substituted for tenderloin steaks.

Need help with this recipe? Go to: Pan Broil, Using a Meat Thermometer