Beef Tenderloin with Port Blackberry Sauce
4 beef tenderloin steaks, 6 ounces each, 1 inch thick
1 large shallot, 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
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 teaspoon cornstarch in water, then stir into
sauce and bring to a boil. Whisk in 1 tablespoon softened butter.
Serve steaks with sauce and garnish with remaining blackberries.