Filet Mignon With Blackberries Recipes

FILET MIGNON WITH RICH BALSAMIC GLAZE

Steps:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

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 BLACKBERRY SAUCE

Steps:

• Season steaks with salt, pepper and garlic.
• Heat 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, add the red wine, scraping up any browned bits on the bottom of the pan.
• Let wine boil until reduced by half.
• Add broth, blackberry preserves and chipolte pepper.
• Return to a boil and reduce by half. (The sauce should coat the back of a spoon.).
• Whisk in the butter.
• Season sauce with additional salt and pepper, to taste.
• Drizzle sauce over the steaks.

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.