Recipes
Beef Tenderloin Steaks with Blackberry-Cabernet Reduction
4 servings
40 minutes total
Shopping list
Ingredients
- 2 shallots
- 2 tablespoons chives
- 2 teaspoons rosemary
- 2 teaspoons thyme, divided
- 3 tablespoons olive oil, divided
- 1 cup cabernet sauvignon
- 1 ⅓ cups unsalted beef stock
- ½ cup blackberries
- ¼ cup seedless blackberry preserves
- 4 (6 oz) beef tenderloin steaks, about ¾-inch thick
- 1 teaspoon cracked black pepper
- ½ teaspoon kosher salt
Prep
- Chop shallots, chives, rosemary, and thyme finely.
Steps
- Preheat medium saucepan on medium-high 2–3 minutes. Place 1 tablespoon oil, shallots, rosemary, and 1 teaspoon thyme in pan; cook 2–3 minutes or until shallots are soft, stirring constantly. Stir in wine, scraping up any brown bits from the bottom of pan; cook 3–5 minutes or until wine is reduced by half.
- Stir in stock, blackberries, and preserves; mash berries with back of spoon. Simmer 8–10 minutes or until thickened. Cover and keep warm.
- Sprinkle steaks with pepper and salt on both sides, pressing in with your fingers (wash hands). Preheat large sauté pan on medium-high 2–3 minutes. Place remaining 2 tablespoons oil in pan; cook steaks 3–4 minutes on each side or until browned and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer to cutting board and let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time. Drizzle steaks with sauce and sprinkle with remaining 1 teaspoon thyme and chives; serve.
Amount per ¼ recipe serving: Calories 580, Total Fat 27g, Sat Fat 8g, Trans Fat 1g, Chol 160mg, Sodium 310mg, Total Carb 19g, Fiber 2g, Sugars 14g, Protein 54g, Calc 4%, Vitamin A 4%, Vitamin C 10%, Iron 35%