|
Beef
Tenderloin with Blackberry Port Wine Sauce |
|
|
|
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 |
|
|
| |
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 |
|
|
