Beef Tenderloin with Blackberry Port Wine Sauce
Boil beef stock in separate pan to reduce by half. This will take approx. 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.