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Rosemary Beef Tenderloin with Blackberry Red wine Sauce


Two 6-ounce center cut filet mignon steaks
2 teaspoons chopped fresh rosemary, plus 1 sprig
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 shallot, finely chopped
1 teaspoon finely chopped fresh thyme
1/2 cup fruity red wine (pinot noir)
2/3 cup low-sodium beef stock
1/4 cup fresh blackberries
2 tablespoons blackberry preserves
1 tablespoon unsalted butter, cold



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