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Beef Tenderloin with Blackberry Port Wine Sauce
Simple elegance. Serves 4

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

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.


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