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Beef Tenderloin with Blackberry Port Wine Sauce

  • 1 large shallot or small onion, finely diced
  • 3/4 cup fresh or frozen blackberries (we used fresh)
  • 2 cups port wine
  • 1 teaspoons sugar
  • 2 cups beef stock (we substituted homemade chicken stock)
  • 1 tablespoon butter, softened
  • 4 filet mignon steaks (we used porterhouse steaks)

In a saucepan, bring diced shallot, blackberries, wine and sugar to a boil. Boil to reduce wine to 1/2 cup. Strain and set liquid aside. Boil beef stock in separate pan to reduce by half. (We'd recommend starting the sauce about a half hour before you plan to cook the steaks -- reducing the wine and broth took us longer than the recipe's reported 15 minutes.)

Grill steaks or pan broil in a skillet 3 to 4 minutes per side, or to desired doneness. Whisk blackberry and port wine reduction into reduced beef stock. (To thicken sauce, dissolve 2 teaspoons 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 fresh blackberries.

Serves 4.

Adapted from Gingerich Farms Products Inc.

Sunday, August 04, 2002

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