clock-iosdigital-coupon-iconAsset 1Asset 1my-order-iconmy-recipes-iconICON_Paysearching-iconICON_Pickupshopping-list-iconweekly-ad-icon
Skip to Primary Content
Weekly Ad

My Publix


Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List


Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products


Where are my lists from before? Log In


Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Online Easy Ordering

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.


Hurry and sign up today.


My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Aprons

Beef Tenderloin Steaks with Blackberry-Cabernet Reduction

Beef Tenderloin Steaks with Blackberry-Cabernet Reduction
Total Time:
40 minutes


2 shallots, chopped
2 tablespoons chives, chopped
2 teaspoons rosemary, chopped
2 teaspoons thyme, chopped, divided
3 tablespoons olive oil, divided
1 cup Cabernet Sauvignon
1 1/3 cups unsalted beef stock
1/2 cup blackberries
1/4 cup blackberry preserves
4 (6-oz) beef tenderloin steaks, about 3/4-inch thick
1 teaspoon cracked black pepper
1/2 teaspoon kosher salt


  • Chop shallots, chives, rosemary, and thyme finely.


  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 Cabernet, 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 on both sides with pepper and salt, pressing in with your fingers.
  4. 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 145°F. Drizzle steaks with sauce and sprinkle with remaining 1 teaspoon thyme and chives; serve.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/4 recipe) 550kcal; FAT 27g; SAT FAT 8g; TRANS FAT 1g; CHOL 160mg; SODIUM 300mg; CARB 6g; FIBER 1g; SUGARS 2g; PROTEIN 54g; VIT A 4%; VIT C 10%; CALC 4%; IRON 35%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star