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Beef Tenderloin with Blackberry Port Wine
Beef Tenderloin with Blackberry Port Wine
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 boil. Boil gently to reduce wine to 1/2 cup. Strain and set liquid aside. Boil beef stock in separate pan to reduce by half. This will take approximately 15 min. Grill steaks or pan broil in a skillet 3-4 min. per side. Whisk blackberry and port wine reduction into reduced beef stock. If sauce is too thin, dissolve 1 tsp. cornstarch in water, then sir into sauce and bring to boil. Whisk in 1 tbsp. softened butter. Serve steaks with sauce and garnish with remaining blackberries. Serving Suggestion: Garlic-Horseradish Mashed Potatoes & Zucchini with Thyme. Serves 4.
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 boil. Boil gently to reduce wine to 1/2 cup. Strain and set liquid aside. Boil beef stock in separate pan to reduce by half. This will take approximately 15 min. Grill steaks or pan broil in a skillet 3-4 min. per side. Whisk blackberry and port wine reduction into reduced beef stock. If sauce is too thin, dissolve 1 tsp. cornstarch in water, then sir into sauce and bring to boil. Whisk in 1 tbsp. softened butter. Serve steaks with sauce and garnish with remaining blackberries. Serving Suggestion: Garlic-Horseradish Mashed Potatoes & Zucchini with Thyme. Serves 4.
