Roast Tenderloin with Merlot Blackberry Sauce
Servings
2Serving size
2 tablespoons sauce with 4 ounces beefThis recipe can easily be multiplied or halved. This sauce keeps well for about 2 – 3 days in the refrigerator.
AND
Serve with or Brown and Wild Rice or Brown Rice or Brown Rice with Parsley or Low Sodium Plain Mashed Potatoes or Low Sodium Rice and Lentil Pilaf or Low Sodium Roasted Yams with Rosemary or Mushroom Polenta or Mushroom Rice or Pecan Shallot Rice or Plain Mashed Potatoes
AND
Serve with Green Beans with Red Onion or Herbed Zucchini or Parmesan Squash
Ingredients
| 1 cup Merlot |
| 12 ounces Blackberries, raw (about 1 pint) |
| 1/2 cup No salt added vegetable stock |
| 1/4 tsp. Salt |
| 1/8 tsp., ground Black pepper |
| 1/8 tsp., leaves Dried thyme |
| 1 Tbsp. Maple syrup |
| 3 tsp.. Unsalted butter |
| 2 4 ounces Beef tenderloin (2 4-ounce steaks) |
| 1 spray Spray olive oil |
| 1 to taste Black pepper |
Instructions
Place the pan over high heat and bring to a boil.
Reduce the heat to low and simmer for 30 minutes.
Use a potato masher or a slotted spoon to gently mash all of the blackberries.
Cook on simmer for another 15 minutes.
Strain the sauce through a fine mesh strainer, pressing down with a rubber spatula to remove all the liquid. Discard the pulp and seeds.
Rinse the sauce pan and return the strained sauce to the pan.
Simmer for another 15 minutes until reduced by half. There should be about 1/2 cup sauce.
Add the butter and whisk until dissolved. Set aside.
Heat a large skillet over medium-high heat.
When hot, spray lightly with the oil and add the filets.
Sprinkle the tops lightly with the salt and pepper.
Cook for about 5 – 7 minute and turn.
Cook for another 5 minutes for rare to medium rare.
Serve topped with warm sauce.
Serve this recipe with one of these Breakfast side dishes.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
It does seem a shame to cook perfectly innocent blackberries this way. After all, they are so beautiful and plump and juicy and always seem best eaten raw or on top of cereal or cooked in pancakes. The sauce is lovely and worth it, however. There is a tart sweetness that goes well with the herbaceousness of the thyme so well. Other berries would be too sweet but you could use a pinot noir instead of the merlot. There would be a fruitier flavor to the sauce.