Beef Tenderloin with
Blackberry Port Wine Sauce
- 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
- 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.
Yield: 4 servings
From the kitchen of Martin James – Copenhagen, Denmark