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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2 -3	tablespoons		0.0	0.0	0.0	0.0
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
chili flake	2	teaspoons		-	-	-	-
beef broth	3	cups		50.4	0.28800000000000003	8.208	1.584
port wine	3/4	cup		-	-	-	-
balsamic vinegar	1	cup		224.4	43.4265	1.2495	0.0
blueberry	4 1/2	cups	divided	379.62	96.5034	4.9284	2.1978
brown sugar	1	teaspoon		11.4	2.9427	0.0036	0.0
cinnamon	1/2	teaspoon		-	-	-	-
rosemary	1	sprig		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.