Recipe Request

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

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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.

Savoring Healthy Eating

fullsizeoutput_1a17My husband and I eat pretty healthy, but his doctor told him he should make some changes in his dietary choices.

We took a closer look at what we were actually eating on a daily basis and decided to make a few alterations. I am happy to say we have done a good job sticking with our updated plan. Some of our changes include:

  • Buying as many organic fresh fruits and vegetables as we can find.
  • Eating grass-fed beef that has been ~ key word: grass finished as often as possible.
  • Eating chicken, eggs, and pork that have been pasture raised.
  • Limiting our sugar intake.  (From what I have read, this is the source of a lot of health issues.)
  • Very limited GMO products. (This was strongly suggested by the doctor. I am currently trying to learn more about these products. We have quite a few of those brands in our home, so we are gradually weeding them out and replacing them with the non GMO products.  Just hope the information I find is accurate.)
  • Limiting our portion sizes. We don’t want to eat as much as we use to, so smaller portions are our preferred way of eating these days.  We will often eat on our salad size plates so it mentally makes us think we are eating more since we see a fuller plate.  When we eat on our dinner plates we try to fill it up with fresh vegetables and a protein.

I have worked very hard locating local farms that raise the type of beef, pork, poultry, and eggs we desire. I must say, everything we buy from this farm has been delicious! Mountain Valley Farm

Grass-fed-grass finished beef cooks just a little differently, and has a delicious flavor! It cost a little more, but the health benefits, the quality, and the taste are worth it!

grass carpet

We have learned to be very cautious and read labels. Not everything marked organic, natural, and cage free is the real deal.

Holleman Farms, Greenville, TX ~  An excellent choice for pork, chicken, and eggs if you live in Texas.

I have some friends who own a very successful ranch in Palo Pinto, Texas ~ the 2S Ranch. They continue to educate me to the value of “knowing your rancher” to ensure you are getting the best quality possible. Don’t be afraid to ask questions.  If I lived in Texas, they would be my ranch of choice for beef.

grass fed

The 2S Ranch in Palo Pinto, TX

My husband and I will definitely enjoy a few splurges and understand we can’t always control what we eat outside our home.  But, here is to continued success in reading labels, buying fresh, and knowing my rancher!