Mix the port, sugar, oil, mustard and raspberries in a saucepan and cook over low heat for 10 minutes, stirring occasionally.
Strain to remove seeds, pressing with a fork to extract juice if necessary, and reserve
Brush tournedos with a bit of reserved coulis.
Bake for about 30 minutes or until a meat thermometer reads 170°F (77°C).
Take out of the oven and keep hot.
Pour cooking juices into a saucepan with remaining coulis.
Bring to a boil and reduce for some 5 minutes.
Remove from heat and gently stir in sour cream.
Spoon over tournedos and serve immediately.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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