| 1 | In a saucepan bring diced shallot, ?cup blackberries, wine and sugar to boil. |
| 2 | Boil gently to reduce wine to ?cup. |
| 3 | Strain and set liquid aside. |
| 4 | Boil beef stock in separate pan to reduce by half. |
| 5 | This will take approximately 15 min. grill steaks or pan broil in a skillet 3-4 min. per side. |
| 6 | Whisk blackberry and port wine reduction into reduced beef stock. |
| 7 | If sauce is too thin, dissolve 1 tsp. cornstarch in water, then sir into sauce and bring to boil. |
| 8 | Whisk in 1 tbsp. softened butter. |
| 9 | Serve steaks with sauce and garnish with remaining blackberries. |
| 10 | Serving suggestion: garlic-horseradish mashed potatoes & zucchini with thyme. |
