Preheat oven to 350F.

Mix the Port, sugar, oil, mustard and raspberries in a saucepan and cook over medium heat for 10 minutes, stirring occasionally.

Strain the mixture to remove the seeds. Put tournedos in a greased casserole dish. Brush each tournedo with the Port mixture.

Cover and bake, basting regularly with the Port mixture, for about 30 minutes or until a thermometer inserted in the chicken reads 170F (77C).

Remove tournedos from the casserole and keep warm. Bring the cooking juices to a boil and cook until reduced.

Remove from the heat and stir in sour cream.

Serve tournedos with sauce.

Port is a sweet fortified wine from Portugal. There are four categories of Port – vintage, tawny, ruby and white. Ruby Port is generally the least expensive of Ports and its fruitiness and bright red color are well suited to this recipe.

|Preheat oven to 350F.

Mix the Port, sugar, oil, mustard and raspberries in a saucepan and cook over medium heat for 10 minutes, stirring occasionally.

Strain the mixture to remove the seeds. Put tournedos in a greased casserole dish. Brush each tournedo with the Port mixture.

Cover and bake, basting regularly with the Port mixture, for about 30 minutes or until a thermometer inserted in the chicken reads 170F (77C).

Remove tournedos from the casserole and keep warm. Bring the cooking juices to a boil and cook until reduced.

Remove from the heat and stir in sour cream.

Serve tournedos with sauce.

Port is a sweet fortified wine from Portugal. There are four categories of Port – vintage, tawny, ruby and white. Ruby Port is generally the least expensive of Ports and its fruitiness and bright red color are well suited to this recipe.