The deep flavors of red wine are enhanced by the natural sweetness of blackberries,creating a beautifully balanced accompaniment to the juicy,seared tenderloin.
This dish is perfect for Valentine dinner or a romantic date.
Beef Tenderloin with Blackberry Wine Sauce
Food items may appear slightly different than pictured.
Description
The deep flavors of red wine are enhanced by the natural sweetness of blackberries,creating a beautifully balanced accompaniment to the juicy,seared tenderloin.
This dish is perfect for Valentine dinner or a romantic date.
Additional information
| Size | Downsized 2-3 Servings, Fullsized 4-6 Servings |
|---|
Nutritional Info
nutrition for 200 grams
- Calories: 220
- Total fat: 8g (Saturated fat: 3g, Trans fat: 0.2g)
- Cholesterol: 75mg
- Sodium: 620mg
- Carbs: 11g (Fiber: 1g, Sugar: 3g)
- Protein: 26g
- Calcium: 40mg
- Iron: 5mg
- Vitamin A: 30μg (3% DV)
Cooking Instructions
Thaw completely in refrigerator. Pre-heat oven to 400°F. Line a baking sheet with aluminum foil; set aside. Coat a large skillet with cooking spray; heat over medium-high heat. Remove steaks and place into skillet. Cook for 2 minutes on each side. Remove skillet from heat and transfer steaks to prepared baking sheet. Roast steaks in preheated oven for 4-6 minutes for medium rare (145°F) or 6-8 minutes for medium (160°F). For sauce, return same skillet to heat and add bag of red wine/preserves. Stir to get bits off the bottom of the skillet. Bring to a boil; reduce heat. Simmer until mixture is thickened to your liking, stirring occasionally. Serve sauce with steaks. Garnish with blackberries, or add the blackberries into the sauce. Serve alongside your Garlic Mashed Potatoes
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