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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
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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