Beef Tenderloin with Blackberry Port Wine Sauce



1 large shallot or small onion, finely diced
1 cup fresh or frozen blackberries, divided
2 cups port wine
1 tsp sugar
2 cups beef stock
1 tbsp butter, softened

1.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.

serves 4

Gingerich Farms