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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


  1. 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.
  2. Boil beef stock in a separate pan to reduce by half. This will take approximately 15 minutes.
  3. Grill steaks or pan broil in skillet 6 minutes per side.
  4. 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.
  5. Whisk in 1 tablespoon softened butter.
  6. Serve steaks with sauce and garnish with remaining blackberries.

Yield: 4 servings

From the kitchen of Martin James – Copenhagen, Denmark

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