Blueberry Sauce For Grilled Beef Steaks Or Tenderloin

1. 1

   In a large saucepan over medium heat saute minced garlic and chili flakes lightly in olive oil.

2. 2

   Add beef broth, port wine and balsamic vinegar. Turn heat to high and cook until liquid is reduced by about half, stirring ocassionally.

3. 3

   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.

4. 4

   Add the rosemary sprig and let the sauce simmer for another 5 minutes. Remove from heat.

5. 5

   Add the other 1 1/2 cups blueberries and stir until berries are warmed throughout. Remove rosemary sprig.

6. 6

   Spoon sauce over individual beef filets or slices of beef tenderloin and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.