4-4 oz. beef tenderloin steaks
1/2 cup Merlot
1 pint of fresh blackberries
1/2 cup of Dickinson’s Blackberry preserves
1/2 teaspoon crushed garlic
Sea salt and cracked pepper
Fresh Chives, sliced
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, set aside.
Coat a large skillet with cooking spray, heat over medium-high heat. Sprinkle both sides of steaks with sea salt and pepper. Place in steaks in skillet, cook for three minutes on each side. Remove skillet from heat and transfer steaks to prepared baking sheet.
Roast steaks in preheated oven for 6 minutes for medium, 160 degrees F.
For sauce, return skillet to heat and deglaze with half of the Merlot by scraping bits from the bottom of skillet. Return to medium-high heat and add remaining Merlot, blackberry perserves, and garlic. Bring to a boil, reduce heat. Simmer until mixture is reduced by half, stirring occasionally. Serve sauce with steaks. Garnish with blackberries and chives.