Filet Mignon With Blackberry-Red Wine Reduction
Author: The Dean Brothers
- 4 (6-oz.) filet mignon steaks
- 2 T. olive oil
- ¼ cup shallots, finely chopped
- ½ cup dry red wine (like Cabernet Sauvignon)
- 1 cup low-sodium beef broth
- 3 T. blackberry preserves
- 2 T. unsalted butter
- salt and pepper
- blackberries, for garnish
- Pat the steaks dry with a paper towel 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 to a serving plate, tent with foil, and let stand.
- Using the same skillet, sauté the shallots for one 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 T. of butter. Season to taste.
- To serve, drizzle the sauce over the steaks.