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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
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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