Beef Tenderloin with Blackberry Port Wine Sauce Steaks

Ingredients

• 4 beef tenderloin steaks, 4-6 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 tsp. sugar
• 2 cups beef stock
• 1 Tbsp. butter, softened

Instructions

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 15 minutes.

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 tsp. cornstarch in water, then stir into sauce and bring to a boil.

Whisk in 1 Tbsp. softened butter.

Serve steaks with sauce and garnish with remaining blackberries.

Source: Anne Linsay Greer, Food Consultant, Dallas, Texas

Tips from Our Cook

Ribeye steaks can be substituted for tenderloin steaks.