4 Beef Tenderloin Steaks
-(4-6 oz. each
-cut ¾ to 1-inch thick)
SAUCE
1 large Shallot or small onion
-- finely diced
1 cup Blackberries, divided
-- (fresh or frozen)
2 cup Port wine
1 tsp Sugar
2 cup Beef stock
1 tbsp Butter, softened
Directions
In a saucepan bring diced shallot, ¾ cup blackberries, wine and sugar to boil.
Boil gently to reduce wine to ½ 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.