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Beef Tenderloin with Blackberry Port Wine Sauce

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.



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