Close
Ingredients
| olive oil: 3 Tbl |
| garlic: 2 cloves (minced) |
| red pepper flakes: 2 tsp |
| soup - beef broth: 3 cups |
| port wine: 3/4 cup |
| balsamic vinegar: 1 cup |
| blueberries: 4 1/2 cups (divided) |
| light brown sugar (packed): 1 tsp |
| ground cinnamon: 1/2 tsp |
| fresh rosemary: 1 sprig |
Blueberry Sauce for Grilled Beef Steaks or Tenderloin
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
0 min -
Servings
3 serving(s)
Tags
- In a large saucepan over medium heat saute minced garlic and chili flakes lightly in olive oil.
- Add beef broth, port wine and balsamic vinegar. Turn heat to high and cook until liquid is reduced by about half, stirring ocassionally.
- Add 3 cups of blueberries, the cinnamon and brown sugar. Cook over medium heat approximately 20 minutes or until the blueberries break apart and the sauce thickens, stirring often.
- Add the rosemary sprig and let the sauce simmer for another 5 minutes. Remove from heat.
- Add the other 1 1/2 cups blueberries and stir until berries are warmed throughout. Remove rosemary sprig.
- Spoon sauce over individual beef filets or slices of beef tenderloin and serve.