Beef Tenderloin with Blackberry Port Wine Sauce

Yield: 4 servings

Ingredients

• 4 (4 to 6 ounce) beef tenderloin steaks, 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

Instructions

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.

Attribution

From the kitchen of Martin James – Copenhagen, Denmark