Steak With Blackberry Sauce Recipes

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PEPPERED STEAKS WITH BLACKBERRY SAUCE



Peppered Steaks With Blackberry Sauce image

This is a refreshing way to eat a steak. I love to do this during the summertime when the blackberries are in season and you can stop down any dirt road and pick them fresh.

Provided by southern chef in lo

Categories     Steak

Time P1DT12m

Yield 4 serving(s)

Number Of Ingredients 10

4 (4 ounce) beef tenderloin steaks or 4 (4 ounce) eye round steaks, trimmed of fat
1/3 cup lemon juice
1/3 cup oil
1/4 cup chopped onion
2 garlic cloves, crushed
1 tablespoon coarsly ground pepper
1/2 cup smuckers seedless blackberry jam
1/4 cup red wine vinegar
1/4 teaspoon onion powder
1/4 cup fresh blackberries or 1/4 cup frozen blackberrie, thawed

Steps:

  • Combine lemon juice, oil, onion, and garlic in large plastic zip lock bag; mix well.
  • Place steaks in bag and seal. Refrigerate for 6 to 24 hours, turning bag occasionally.
  • When ready to cook, rub pepper around the edges of each steak. Preheat grill.
  • In small saucepan add jam, vinegar, and onion powder. Cook over medium heat until jam is melted, stirring constantly. Remove from heat.
  • Place steaks on gas grill over medium heat, or charcoal grill 4 to 6 inches from medium-hot coals. Cook 8 to 12 minutes or till desired doneness turning once halfway through cooking.
  • To serve, spread steaks with sauce and top with fresh blackberries. steaks can also be cooked inside broiler oven by placing on broiler pan 4 to 6 inches from heat and broiling 7 to 10 minutes or until done.

Nutrition Facts : Calories 620.1, Fat 45, SaturatedFat 13.2, Cholesterol 80.5, Sodium 69.1, Carbohydrate 33.3, Fiber 1.6, Sugar 21.2, Protein 20.9

STEAK WITH BLACKBERRY SAUCE



STEAK WITH BLACKBERRY SAUCE image

Categories     Beef

Yield 4 people

Number Of Ingredients 8

4-8 oz. Beef steaks, 1 inch thick
1 Tbsp. Butter
1 Tbsp. Oil
Salt and pepper to taste
1 Shallot, minced
6 Tbsp. Dry white wine
1/2 cup Whipping cream
2 tsp. Robert Rothschild Farm Blackberry Chipotle Oven & Grill Sauce

Steps:

  • In a large skillet over medium heat, saute the steaks in oil and butter for 3-5 minutes per side, or until done to taste. Salt and pepper when half done. Remove steaks from pan and keep warm. Port all but 1 tablespoon of fat from the skillet. Add shallot and saute 1 minute. Add wine, scrape up browned juices, and simmer until wine is reduced and syrupy. Add cream. Cook and stir over medium high heat. As soon as the cream starts to boil, add Blackberry Chipotle Oven & Grill Sauce and stir. Pour any accumulated juices from the meat back into the skillet. Place steaks on a warm platter and spoon the blackberry sauce over them.

STEAKS, SAUTEED ONIONS WITH A BLACKBERRY BRANDY SAUCE



Steaks, Sauteed Onions With a Blackberry Brandy Sauce image

This is a simple quick sauce to drizzle over steaks. It is impressive and really unique. I love to pair some of the same flavors by making a salad with fresh blackberries, bleu cheese, candied walnuts and a creamy maple/brandy dressing, my simple mashed parsnips and cauliflower for a different side dish and pumpernickle or rye rolls. I have served this over skirt steak and over fillet mignon as well. It is just a great sauce for a nice change.

Provided by SarasotaCook

Categories     < 60 Mins

Time 40m

Yield 4 Steak, 4-6 serving(s)

Number Of Ingredients 15

4 steaks (you can use a cut such as a skirt steak, but I prefer individual steaks, Delmonico, Fillet Mignon, o)
salt
pepper
olive oil to saute the steak
2 large onions, cut in half and thin sliced
1 tablespoon butter
salt
pepper
1/2 teaspoon fresh thyme
3/4 cup seedless blackberry jam
1/2 cup white wine
2 tablespoons brandy (if you don't to buy a whole bottle, buy those little nips, what I call airplane bottles or hotel bot)
1 garlic clove, minced
1/2 teaspoon Dijon mustard
2 tablespoons butter

Steps:

  • Steaks -- I like to saute mine in a cast iron pan, but any large heavy saute pan will work for this. If you decide to go with a skirt steak they will not have to be finished in the oven, but if you use a thicker cut of meat, you will need a oven proof pan to finish the cooking in the oven.
  • Heat the pan to medium high heat and add the olive oil. Season the steak well on both sides with salt and pepper and bring to room temperature. Sear the steak on one side for 4-5 minutes until nice and brown (the time will depend of how thick the steak is) and then flip. I like to finish in a 425 degree oven for about 5-8 minutes until it reaches your desired internal temperature. NOTE: These times are based on on 1 1/2" thick strip or fillet. Remove the steak once done and transfer to a plate and cover with foil to let rest.
  • Onions -- As the steak finishes in the oven, cook the onions in a separate small sauce pan. Heat to medium high and then add the butter and onions. Season with salt and pepper and saute 5-8 minutes until the onions are lightly golden brown and tender. Finish by adding the thyme. Just reduce to low while the steaks finish and you make the sauce.
  • Sauce -- After the steak is done and resting, return the pan to the stove on medium heat. Add in the garlic and cook just a minute, then add the white wine to deglaze the pan. Scrape up the drippings as well. Cook just a couple of minutes so it reduces slightly. It doesn't take long. Then remove the pan off the heat as you stir in the brandy and then return it. NEVER pour a flammable liquid like brandy directly over the heat. Return to medium heat and bring to a boil. Then remove from the heat and add in the mustard, butter and blackberry jam. Just whisk everything together. The heat of the pan and wine will warm up everything perfectly.
  • Serve -- Plate the steak and top with a few of the onions. Then drizzle a little of the sauce on the top. If you go with a skirt steak or something similar you can slice up the steak on a batter and serve it the same way with the onions and sauce.
  • As I said I love a green salad with blackberries, blue cheese and candied walnuts to bring all the flavors together and my parsnips and cauliflower puree for a nice twist to mashed potatoes. Make the potatoes (aka cauliflower) and the walnuts all ahead, so it is just matter of a quick reheat and the steak. A gorgeous dinner for friends one night.

PAN-FRIED VENISON WITH BLACKBERRY SAUCE



Pan-fried venison with blackberry sauce image

Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 7

1 tbsp olive oil
2 thick venison steaks, or 4 medallions
1 tbsp balsamic vinegar
150ml beef stock (made with 2 tsp Knorr Touch of Taste beef concentrate)
2 tbsp redcurrant jelly
1 garlic clove , crushed
85g fresh or frozen blackberry

Steps:

  • Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
  • Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.

Nutrition Facts : Calories 182 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.24 milligram of sodium

VENISON WITH BLACKBERRY WINE SAUCE



Venison with Blackberry Wine Sauce image

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

2 tablespoons shallot, minced
1 teaspoon minced garlic
3 tablespoons blackberry jam
1 cup red wine
1 cup beef stock
1 tablespoon butter
salt and ground black pepper to taste
4 (1/2 pound) venison steaks
12 fresh blackberries

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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