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Blackberry Wine Beef Tenderlion Recipe - Made with Ole Ray’s Blackberry Wine Barbeque & Cooking Sauce from Peppers.com
- Private group -
June 29, 2016
Ingredients:
- 3 cups beef broth
- 3/4 cup port wine
- 1/4 cup Ole Ray’s Blackberry Wine Barbeque & Cooking Sauce
- 2 pounds beef tenderloin roast, trimmed
- 1 teaspoon dried thyme
- 3 slices bacon, diced
- 3 tablespoons butter
- 1 tablespoon all-purpose flour
Directions:
- In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in Ole Ray’s Blackberry Wine Barbeque & Cooking Sauce. Set aside.
- Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
- Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
- Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Cut beef into 1/2 inch thick slices. Spoon some sauce over.
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