Beef Tenderloin with Blackberry Port Wine Sauce

4 (4-6-oz.) Beef Tenderloin Steaks cut 3/4 to 1-in. thick)

Sauce:
1 large Shallot or small onion, finely diced
1 cup Blackberries, divided (fresh or frozen)
2 cups Port wine
1 tsp. Sugar
2 cups Beef stock
1 tbsp. 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 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.

AUTHOR: DSredTX