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.
Serve with 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 Mushroom Polenta or Mushroom Rice or Pecan Shallot Rice or Plain Mashed Potatoes or Roasted 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 pat (1 inch sq, 1/3 inch high) 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 starch side dishes.
Brown and Wild Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown and the wild rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Brown Rice with Parsley
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Low Sodium Rice and Lentil Pilaf
Place the water in a large stock pot over high heat. Add the lentils and cook over a moderate boil for about 25 minutes. Check the degree of doneness about every 3 minutes after 20 minutes and cook until just tender. While the lentils are cooking, place the 1 1/2…
Mushroom Polenta
Place the water in a medium sauce pan over high heat. When the water boils, remove the pan from the heat and remove one cup of water and place in a small bowl with the dried mushrooms. Let steep for about 15 minutes. After the mushrooms have steeped, drain the…
Mushroom Rice
Place a large skillet over medium high heat. Add the oil and when it is hot add the onion. Cook for about 5 minutes. Stir frequently. Add the mushrooms and cook for about 5 minutes. Stir frequently. Add the brown rice, salt, pepper, Worcestershire sauce, mustard, tarragon and water. Reduce…
Pecan Shallot Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Potatoes
Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly. Place potatoes in a roasting pan large…
AND
Serve this recipe with one of these vegetable side dishes.
Green Beans with Red Onion
Place the water in a large stock pot over high heat. When the water is at a slow boil reduce the heat until the water shivers. Add the green beans and blanch for about 7 minutes until al dente. While the beans are cooking place a large skillet over medium…
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
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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.