This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Wine is bottled poetry."
-?Robert Louis Stevenson, Author
It does seem a shame to cook perfectly innocent blackberries this way. After all, they are so beautiful and plump and juicy and always seem best eaten raw or on top of cereal or cooked in pancakes.
The sauce is lovely and worth it, however. There is a tart sweetness that goes well with the herbaceousness of the thyme so well. Other berries would be too sweet but you could use a pinot noir instead of the merlot. There would be a fruitier flavor to the sauce.
Servings: 4 | Serving size: 2 tablespoons sauce with 4 ounces beef
Cooking Time: 60 Minutes
This recipe can easily be multiplied or halved. This sauce keeps well for about 2 – 3 days in the refrigerator.
This sauce keeps well for about 2 – 3 days in the refrigerator. Not on a low-sodium diet? Here's the standard Roast Tenderloin with Merlot Blackberry Sauce.
Serve with Roasted Yams with Rosemary or Roasted Potatoes or Plain Mashed Potatoes or Mashed Yams or Healthy French Fries or Plain Mashed Potatoes - Low Sodium Version or Roasted Yams with Rosemary - Low Sodium Version or Brown and Wild Rice or Brown Rice
Serve with Parmesan Squash. or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots or Roasted Tomatoes or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes - Low Sodium Version or Yellow Squash and Onions
|1||pint fresh blackberries|
|1 cup||low sodium chicken or vegetable broth|
|1/8 tsp||fresh ground black pepper|
|1/4 tsp||dried thyme|
|2 Tbsp||maple syrup|
|2 Tbsp||unsalted butter|
|4||4 ounce tenderloin filets|
|spray olive or grapeseed oil|
|fresh ground black pepper|
Place the merlot, blackberries, chicken stock, salt, pepper, thyme and maple syrup in a medium stainless or non-reactive sauce pan. Place the pan over high heat and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
Use a potato masher or a slotted spoon to gently mash all of the blackberries. Cook on simmer for another 15 minutes.
Strain the sauce through a fine mesh strainer. Press down with a rubber spatula to remove all the liquid. Discard the pulp and seeds.
Rinse the sauce pan and return the strained sauce. Simmer for another 15 minutes until reduced by half. There should be about 1/2 to 2/3 cup sauce. Add 2 tablespoons butter and whisk until dissolved. Set aside.
Heat a large non-stick skillet over medium-high heat. When hot spray lightly with the oil and add the filets. Sprinkle the tops lightly with the salt and pepper. Cook for about 5 – 7 minute and turn. Cook for another 5 minutes for rare to medium rare.
Serve topped with 2 tablespoons warm sauce.
Serving size = about 2 tablespoons sauce with 4 ounces beef
Servings = 4
Amount Per Serving
|Calories 380||Calories from Fat 117|
|% Daily Value|
|Total Fat 13g||20%|
|Saturated Fat 4g||22%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 17g||6%|
|Dietary Fiber 4g||15%|
|Vitamin A 8%||Vitamin C 26%|
|Calcium 7%||Iron 23%|
|Vitamin K 21 mcg||Potassium 720 mg|
|Magnesium 56 mg|