Beef Tenderloin With Blackberry Port Wine Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Beef Tenderloin Steaks, 4-6 oz. each, cut 3/4 to 1-inch thick
SAUCE
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
Directions:
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
Source from luhu.jp
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
Source from luhu.jp