Beef Tenderloin With Blackberry Port Wine Sauce Recipe


  • 4 beef tenderloin steaks, 4 to 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 teaspoon granulated sugar
  • 2 cups beef stock
  • 1 tablespoon butter, softened

Cooking Instructions:

  1. In a saucepan bring diced shallot, 3/4 cup blackberries, wine and sugar to a boil.
  2. Boil gently to reduce wine to 1/2 cup.
  3. Strain and set liquid aside.
  4. Boil beef stock in a separate pan to reduce by half.
  5. This will take approximately 15 minutes.
  6. Grill steaks or pan broil in skillet 6 minutes per side.
  7. Whisk blackberry and port wine reduction into reduced beef stock.
  8. If sauce is too thin, dissolve 1 teaspoon cornstarch in water.
  9. Stir into sauce and bring to a boil.
  10. Whisk in 1 tablespoon softened butter.
  11. Serve steaks with sauce and garnish with remaining blackberries.



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One thought on “Beef Tenderloin With Blackberry Port Wine Sauce Recipe

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