Peppered Filet Mignon with Blackberry Glaze

Peppered Filet Mignon Blackberry Glaze

Beef up dinner with the hearty and spicy filet topped with nutritious berries.

Serves 4

Ingredients Preparation
Compound Butter

  • 1 stick unsalted butter
  • ¼ thawed frozen blackberries
Compound Butter Steps

  1. Make ahead of cooking steaks.
  2. In a bowl combine thawed blackberries and softened butter and mix well.
  3. Place on plastic wrap and mold into a log shape.
  4. Wrap and refrigerate until ready to use.

  • 1 teaspoon crushed black peppercorns
  • 1 teaspoon sea salt
  • 4 filet mignon (about 5 ounces each and 1½ inch thick)
  • 1-tablespoon olive oil
Steak Steps

  1. Rub crushed peppercorns and sea salt on both sides of steak.
  2. Heat oil in large heavy skillet on medium-high heat.
  3. Add steaks cook 6-8 minutes or until desired doneness turning once.
  4. Remove from skillet keep warm.
Blackberry Sauce

  • ¼ cup finely chopped shallots
  • ½ cup dry red wine (Cabernet preferred)
  • 1 cup beef broth
  • 3 tablespoons seedless blackberry preserves
  • 2 tablespoons unsalted butter
Sauce Steps

  1. In the same skillet, sauté shallots for one minute.
  2. Stir wine into skillet, scraping any brown bits from skillet.
  3. Let wine boil until reduced by half.
  4. Stir in blackberry preserves and broth, let boil until reduced by half.
  5. Whisk in butter. Season with salt and pepper to taste.

  1. Serve steaks with sauce drizzled over.
  2. Place a pat of compound butter on each steak.

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