Beef Tenderloin with Blackberry Port Wine Sauce 

Source: post-gazette.com

Adapted from Gingerich Farms Products Inc.

1 large shallot or small onion, finely diced
3/4 cup fresh or frozen blackberries (we used fresh) 
2 cups port wine
1 teaspoons sugar
2 cups beef stock (we substituted homemade chicken stock) 
1 tablespoon butter, softened
4 filet mignon steaks
In a saucepan, bring diced shallot, blackberries, wine and sugar to a boil. Boil to reduce wine to 1/2 cup. Strain and set liquid aside. Boil beef stock in separate pan to reduce by half. (We'd recommend starting the sauce about a half hour before you plan to cook the steaks -- reducing the wine and broth took us longer than the recipe's reported 15 minutes.) 

Grill steaks or pan broil in a skillet 3 to 4 minutes per side, or to desired doneness. Whisk blackberry and port wine reduction into reduced beef stock. (To thicken sauce, dissolve 2 teaspoons cornstarch in water, then stir into sauce and bring to a boil.) Whisk in 1 tablespoon softened butter. 

Serve steaks with sauce and garnish with fresh blackberries.