1. In a large saucepan over medium heat saute minced garlic and chili flakes lightly in olive oil. 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. 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. Add the rosemary sprig and let the sauce simmer for another 5 minutes. Remove from heat. 5. Add the other 1 1/2 cups blueberries and stir until berries are warmed throughout. Remove rosemary sprig. 6. Spoon sauce over individual beef filets or slices of beef tenderloin and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
