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Beef Tenderloinwith Blackberry Sauce

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

5 minutes

Cook Time:

16 minutes

Makes:

2 servings

Ingredients

1  (12 ounce) package  Beef Tenderloin Filets, bacon-wrapped

1/2  teaspoon  each salt and black pepper

1  tablespoon  butter

2/3  cup  Cabernet Sauvignon wine

1/4  cup  H-E-B Blackberry More Fruit or blackberry jam

2/3  cup  beef broth

2  teaspoons  cornstarch

Instructions


Heat oven to 425 degrees F. Line an 8- or 9-inch baking pan with foil.

Heat a 10-inch skillet over Medium-High heat. Season both sides of steaks with salt and pepper. Melt butter in skillet. Add filets and sear 3 minutes per side.

Remove filets from skillet to baking pan. Pull metal pins and remove bacon from filets and discard. Roast filets in center of oven 10 minutes until a meat thermometer inserted in the center reads 140 degrees F.

While beef roasts, add wine and blackberry jam to hot skillet. Cook over High heat, stirring to combine and scraping up any bits from bottom of skillet. Boil 3 minutes, stirring constantly, until liquid is reduced and thickens slightly.

Dissolve cornstarch in beef broth and add to wine in skillet, stirring to combine. Boil another 2 to 3 minutes, stirring constantly, until thickened. Remove filets from oven and serve topped with red wine-blackberry sauce.

Dissolve cornstarch in beef broth and add to wine in skillet, stirring to combine. Boil another 2 to 3 minutes, stirring constantly, until thickened. Remove filets from oven and serve topped with red wine-blackberry sauce.
Nutritional Information
No Nutritional Information Available
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