Beef Tenderloin with Blackberry Port Wine Sauce

From the kitchen of Martin James – Copenhagen, Denmark

Serves 4.

4 beef tenderloin steaks, 4 to 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 teaspoon granulated sugar
2 cups beef stock
1 tablespoon 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 teaspoon cornstarch in water, then stir into sauce and bring to a boil. Whisk in 1 tablespoon softened butter.

Serve steaks with sauce and garnish with remaining blackberries.