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Beef Tenderloin With Blackberry Port Wine Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BEEF TENDERLOIN WITH BLACKBERRY PORT WINE SAUCE
 Categories: Main dish, Meats
      Yield: 4 Servings
 
      4    Beef Tenderloin Steaks
           -(4-6 oz. each,
           -cut 3/4 to 1-inch thick)

MMMMM---------------------------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
  
  * COOKFDN brings you this recipe with permission from: * Texas Beef
  Council -- http://www.txbeef.org
 
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