Blackberry And Herb Filet Mignon Recipes

BLACKBERRY AND HERB FILET MIGNON

Steps:

• In large zip-top bag, combine all ingredients, except butter and fresh blackberries. Squeeze out air and seal bag. Massage bag until well combined and marinade mix is dissolved. Marinate in refrigerator 6 to 8 hours. Remove filets from refrigerator 30 minutes before cooking.
• Melt butter in heavy-bottomed, or cast iron, skillet over medium-high heat.
• Remove steaks from marinade and sear for 3 to 5 minutes per side.
• Serve hot, topped with pan juices and fresh blackberry garnish.

FILET MIGNON WITH BLACKBERRIES

Steps:

• 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 1 stick butter and blackberries and mix well.
• Place on plastic wrap to mold into a log shape. Wrap and refrigerate until ready to serve.

FILET MIGNON WITH ROSEMARY BLACKBERRY SAUCE

Steps:

• For the sauce, melt 1 tablespoon butter in a medium size saucepan over medium-high heat. Add blackberries and coat with butter. Add wine and broth and bring to a boil. Reduce to a simmer over low-medium heat, stirring frequently. Cook until liquid is reduced by half, about 4 minutes. Whisk in jelly, rosemary, salt and pepper and continue to cook for 2 minutes at low heat. Mix remaining butter and flour in a small bowl to form a paste. Whisk paste into sauce and cook until thickened, about 3 minutes. Remove from heat and cover. Heat oven to 425°. Pat fillets dry and season with salt and pepper on both sides. Coat a large saucepan with olive oil and heat over high heat. Add fillets and cook for 3 minutes per side or until nicely browned. Transfer pan to oven and cook for an additional 6 minutes for rare or 8 minutes for medium - rare. Remove from oven, plate and top with blackberry sauce. Serve along sautéed greens, such as watercress or spinach.