WINE PAIRING: BERINGER FOUNDERS’ ESTATE PINOT NOIR 
Tip: If you don’t have fresh blackberries or want to save some money, use blackberry preserves. Save the leftover butter mixture for pancakes the next morning.
Ingredients
- 4 tablespoons softened butter
- 2 teaspoons grated lemon zest
- 1 teaspoon chopped fresh tarragon
- 1/4 cup blackberries
- 1/2 teaspoon sugar
- 4 (8-ounce) beef tenderloin steaks about 11/2 inches thick
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Directions
Combine the butter, lemon zest, and tarragon in a medium bowl until creamy. Finely crush the berries and sugar with a fork in a small bowl. Add the berry mixture to the butter mixture, stirring to blend well. Mound the butter mixture into small bowl; set aside. Spray a grill rack with nonstick spray and preheat the grill to medium-high. Sprinkle the steaks with salt and pepper. Place the steaks on the grill rack and grill, about 5 minutes per side for rare or until desired doneness. Transfer the steaks to a platter. Let rest 5 minutes. Serve with the butter mixture.
Serves 4 | Prep Time: 10 min | Cook Time: 10 min | Difficulty: Easy
Sour or Salty
Steak Fries
