Recipe Request

Who would have guessed that beef and blackberries would be so complimentary?

dinner

The recipe for the beef in this photo was requested by a fellow blogger and I am so happy to share.  It is typically served with filet mignon, but since that is a rarity in this house, I serve it over a less costly steak.  I have also served it on pork chops and read where some folks serve this with chicken.  I am not a huge fan of blackberries, but they really add to this dish.

This recipe calls for the beef to be cooked on the stove top, however we usually cook the steaks on the grill as that is our preferred flavor.  We used the stove top method when we were rained out one evening and it was very good.   If you are looking for something a little different and delicious you might want to give this a try.  (Tip: I always make the compound butter ahead of time.)  Bon Appetite!

Filet Mignon with Blackberries*

Ingredients

  • 4 (6-ounce) filet mignon steaks
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1/4 cup finely chopped shallots
  • 1/2 cup dry red wine (recommended: Cabernet Sauvignon)
  • 1 cup low-sodium beef broth
  • 3 tablespoons blackberry preserves
  • 2 tablespoons unsalted butter
  • Compound butter, for garnish, recipe follows
  • Blackberries, for garnish

Compound Butter:

  • 1 stick unsalted butter, room temperature (I always use Kerrygold butter sticks)
  • 1/4 cup fresh blackberries

Pat the steaks dry with paper towels and season generously with salt and pepper. In a heavy skillet, heat the oil over medium-high heat until almost smoking. Sear the steaks in the hot oil for 3 minutes per side for medium-rare. Transfer the steaks to a serving plate, tent with foil, and let stand.

Using the same skillet, saute the shallots for 1 minute. Add the red wine, scraping up any browned bits on the bottom of the pan. Let wine boil until reduced by half. Add broth and blackberry preserves, return to a boil and reduce by half. (The sauce should coat the back of a spoon.) Whisk in the 2 tablespoons butter. Season sauce with additional salt and pepper, to taste.

To serve, drizzle the sauce over the steaks. Place a pat of compound butter and scatter a few blackberries on the plate.

Compound Butter:

In a bowl, combine butter and blackberries and mix well.

Place on plastic wrap to mold into a log shape. Wrap and refrigerate until ready to serve.

*This recipe was found on the food network website and is courtesy of the Deen Brothers.