Beef Tenderloin Steaks (4-6 oz. each, cut 3/4 to 1-inch thick)
Sauce
1 gross
Shallot or small onion finely diced
1 Tasse
Blackberries, divided (fresh or frozen)
2 Tasse
Port wine
1 Teelöffel
sugar
2 Tasse
beef stock
1 Esslöffel
butter softened
die Zubereitung:
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.
