Blueberry Sauce For Grilled Beef Steaks Or Tenderloin Recipes

BLUEBERRY SAUCE FOR GRILLED BEEF STEAKS OR TENDERLOIN

Steps:

• In a large saucepan over medium heat saute minced garlic and chili flakes lightly in olive oil.
• Add beef broth, port wine and balsamic vinegar. Turn heat to high and cook until liquid is reduced by about half, stirring ocassionally.
• Add 3 cups of blueberries, the cinnamon and brown sugar. Cook over medium heat approximately 20 minutes or until the blueberries break apart and the sauce thickens, stirring often.
• Add the rosemary sprig and let the sauce simmer for another 5 minutes. Remove from heat.
• Add the other 1 1/2 cups blueberries and stir until berries are warmed throughout. Remove rosemary sprig.
• Spoon sauce over individual beef filets or slices of beef tenderloin and serve.

GRILLED STEAK WITH BERRY BARBECUE SAUCE

Steps:

• Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the shallot, garlic, cumin and coriander. Cook, stirring occasionally, until the shallot softens, about 3 minutes.
• Add the bourbon and cook until reduced by about half, about 1 minute. Add 1/2 cup water, the blueberries, blackberries, ketchup, 2 tablespoons brown sugar, the vinegar, soy sauce, chipotle, thyme sprigs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer, stirring occasionally; cook until thickened, 20 to 25 minutes. Remove from the heat and stir in the butter. Season with salt and pepper; add the remaining 2 tablespoons brown sugar if the sauce is too tart.
• Meanwhile, preheat a grill to medium high. Oil the grill grates. Pat the steaks dry and season with salt and pepper. Grill until marked, 5 to 6 minutes per side for medium rare. Transfer to a plate and let rest 10 minutes.
• Pour any juices from the plate of steak into the sauce; loosen with water if needed. Serve the steak with the sauce.

FILET MIGNON WITH BLUEBERRY GLAZE RECIPE

Steps:

• Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
• Add the 2 tablespoons of butter to an oven safe cast iron skillet and turn up high, allow the skillet to become very hot first. Once the butter melts, place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
• Meanwhile, combine all blueberry glaze ingredients in a small saucepan (I use a potato masher to crush the blueberries, breaking the skins). Simmer on medium-high heat, whisking occasionally until mixture reduces by half and slightly thickens, about 10-12 minutes. Remove from heat and let rest.
• Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the thickness/size of the steak, the more or less time it may take. This recipe is ideal for a 6-8 ounce portion, roughly 2-3 inches thick. Remove filets from the skillet and set on a plate, Let sit for 5 minutes before serving.
• Serve each filet topped with 3-4 tablespoons of blueberry sauce.

MARK'S BLUEBERRY MEAT SAUCE

Steps:

• Combine all ingredients in sauce pan and bring to a boil over med-hi heat.
• Lower heat and simmer 15 minutes or until sauce is reduced by about 1/3 and slightly thickened.
• Strain sauce to remove blueberry seeds and pulp if necessary.
• Serve over steak or chicken.

BLUEBERRY SAUCE FOR STEAK

Steps:

• 1. Add berries, lemon juice, butter, and honey to a small saucepan. Over low heat, simmer until sauce thickens slightly, about 10-15 minutes.
• 2. Add salt and pepper. Use a potato masher to smooth out the sauce a bit, but remember that you do want a fair bit of texture to the sauce.
• 3. Simmer on low for another 5 minutes and remove from heat. Sauce can be made in advance and reheated. Serve over your favorite steak.