Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Beef Tenderloin w/Blackberry Port Wine




Source of Recipe


Internet


List of Ingredients




4 (4-6-oz.) Beef Tenderloin Steaks cut 3/4 to 1-in. thick)

Sauce:
1 large Shallot or small onion, finely diced
1 cup Blackberries, divided (fresh or frozen)
2 cups Port wine
1 tsp. Sugar
2 cups Beef stock
1 tbsp. Butter; softened


Recipe



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 approx. 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