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Beef Tenderloin Steaks with Blackberry-Cabernet Reduction
Recipes
Beef Tenderloin Steaks with Blackberry-Cabernet Reduction
4 servings
40 minutes total

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

    1. 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.
    2. Stir in stock, blackberries, and preserves; mash berries with back of spoon. Simmer 8–10 minutes or until thickened. Cover and keep warm.
    3. 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.
    NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest before carving.

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%