A reduction of red wine and blackberry preserves perfectly complements the tender, juicy steak in this Peppered Filet Mignon with Blackberry Glaze. Oregon Blackberries shine when paired with a perfectly cooked steak!
Peppered Filet Mignon with Blackberry Glaze
Ingredients
For the Blackberry Compound Butter
1 stick unsalted butter
¼ cup thawed frozen blackberries
For the Peppered Filet Mignon
1 teaspoon crushed black peppercorns
1 teaspoon sea salt
4 filet mignon about 5 ounces each and 1 ½ inch thick
1 tablespoon olive oil
For the Blackberry Glaze
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
Preparation
For the Blackberry Compound Butter
In a bowl combine thawed blackberries and softened butter and mix well. Place on plastic wrap and mold into a log shape. Wrap and refrigerate for at least 2 hours.
For the Peppered Filet Mignon
Step 1
Rub crushed peppercorns and sea salt on both sides of steak
Step 2
Heat oil in large heavy skillet on medium-high heat. Add steaks cook 6-8 minutes or until desired doneness turning once. Remove from skillet keep warm.
For the Blackberry Glaze
Step 1
In the same skillet, sauté shallots for one minute. Stir wine into skillet, scraping any brown bits from the bottom and sides. Let wine boil until reduced by half. Stir in blackberry preserves and broth, let boil until reduced by half. Whisk in butter. Season with salt and pepper to taste.
Step 2
Serve steaks with sauce drizzled over. Place a pat of compound butter on each steak.