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  Recipe Home » Main Course » Beef Tenderloin With Blackberry Port Wine Sauce
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  Beef Tenderloin With Blackberry Port Wine Sauce
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 241
Ingredients:
4 Beef Tenderloin Steaks (4-6 oz. each, cut 3/4 to 1-inch thick)

MMMMMSAUCE

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
Instructions:
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 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.

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

* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
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