Filet Mignon with Blackberry Reduction
4 (6-ounce) grass-fed filet mignon steaks
Salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup finely chopped shallots
1/2 cup Cabernet Sauvignon (don't cook with anything you wouldn't drink!)
1 cup low-sodium beef or vegetable broth
3 tablespoons blackberry preserves
2 tablespoons unsalted butter
Blackberries, for garnish
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, sauté 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 (pre-made blended butter with blackberries, chilled) and scatter a few blackberries on the plate as garnish.
Recipe created and submitted by Tom Peters.