Filet Mignon With Blackberries
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
56
Spice
41
Sweetness
53
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1
Salt2 tbsps
Olive Oil1 cup
Shallot (finely chopped)1 cup
Beef Broth (low-sodium)1 cup
Blackberry (fresh)Directions:
1
Pat the steaks dry with paper towels and season generously with salt and pepper
2
In a heavy skillet, heat the oil over medium-high heat until almost smoking
3
Sear the steaks in the hot oil for 3 minutes per side for medium-rare
4
Transfer the steaks to a serving plate, tent with foil, and let stand
5
Using the same skillet, saute the shallots for 1 minute
6
Add the red wine, scraping up any browned bits on the bottom of the pan
7
Let wine boil until reduced by half
8
Add broth and blackberry preserves, return to a boil and reduce by half
9
(The sauce should coat the back of a spoon
10
) Whisk in the 2 tablespoons butter
11
Season sauce with additional salt and pepper, to taste
12
To serve, drizzle the sauce over the steaks
13
Place a pat of compound butter and scatter a few blackberries on the plate
14
In a bowl, combine butter and blackberries and mix well
15
Place on plastic wrap to mold into a log shape
16
Wrap and refrigerate until ready to serve