FILET MIGNON WITH BLACKBERRIES
Sweet blackberries make a delicious sauce for a classic filet.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 8
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 BLACKBERRY SAUCE
This is from the Food Network. I changed it by adding a chipotle pepper to the sauce for a spicy, sweet, smokey flavor.
Provided by Jazz Lover
Categories Steak
Time 20m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 182.1, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.4, Sodium 190.5, Carbohydrate 11.4, Fiber 0.2, Sugar 7.5, Protein 0.7
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 GARLIC SHRIMP CREAM SAUCE
I am a big fan of combining steak and seafood. This is a cheaper option than a jumbo lump crabmeat recipe I enjoy as well. Hope you find it tasty.
Provided by Ches
Categories Filet Mignon
Time 35m
Yield 2
Number Of Ingredients 12
Steps:
- Heat a heavy steel or cast-iron skillet over medium-high heat. Brush both sides of each filet with 1 tablespoon olive oil, and sprinkle with salt. Gently place the filets into the hot skillet, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the filets aside to rest, covered loosely with foil.
- Melt 2 tablespoons butter with 2 tablespoons of olive oil in the skillet over medium heat until the foam subsides from the butter. Cook and stir the shallot and garlic until tender, about 2 minutes. Pour in the wine, and cook and stir until the wine reduces by half, about 3 minutes.
- Stir in the shrimp, cream, 1 tablespoon of butter, and a pinch of salt and pepper to taste. Cook and stir until the sauce is thickened and velvety and the shrimp are pink, about 2 minutes.
- To serve, place filets on serving plates, and top each with half the shrimp sauce. Sauce will thicken slightly as it cools.
Nutrition Facts : Calories 776.7 calories, Carbohydrate 9.5 g, Cholesterol 316.7 mg, Fat 63.1 g, Fiber 0.4 g, Protein 37.5 g, SaturatedFat 26.2 g, Sodium 533.8 mg, Sugar 1.4 g
VENISON WITH BLACKBERRY WINE SAUCE
A yummy way to spice up venison loin or steaks. Good with any red meat.
Provided by Web Spinner
Categories Meat and Poultry Recipes Game Meats Venison
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
- Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.
Nutrition Facts : Calories 358.5 calories, Carbohydrate 14.6 g, Cholesterol 166.4 mg, Fat 7.7 g, Fiber 0.9 g, Protein 44.3 g, SaturatedFat 3.7 g, Sodium 122.1 mg, Sugar 11 g
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