Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

---------------------------SAUCE--------------------------------
1 lg Shallot or small onion
-- finely diced
1 c Blackberries, divided
-- (fresh or frozen)
2 c Port wine
1 ts Sugar
2 c Beef stock
1 tb Butter; softened

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

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