In a saucepan bring shallots, garlic, blackberry jam and wine to a boil. Boil gently and reduce to 1/2 c. Strain and set liquid aside. Boil beef stock in separate pan until reduced to 1 c. (15-20 minutes).
Grill steaks over hot coals or under a broiler for 3-5 minutes per side or until done to taste.
Whisk wine/blackberry mixture and beef stock together. If sauce is too thin (usually is using canned stock), dissolve 1 t. cornstarch in 1 T. wine, stir into sauce and bring to boil. Whisk in 1 T. butter. Season with salt and pepper to taste.
Serve steaks with sauce and fresh blackberries for the garnish, mashed potatoes with horseradish, carrots with a pinch of cinnamon, sautéed zucchini with fresh thyme.

Serves: 4