Filet Mignon with

Blackberry “BUZZ” Reduction

4(6oz) filet mignon steaks

Salt and freshly ground black pepper

3 TBS olive oil

1/4 cup finely chopped shallots

3/4 cup dry red wine (recommended: cabernet sauvignon)

1 cup low-sodium beef broth

4 TBS Pepperlane Blackberry BUZZ

3 TBS unsalted butter—chilled

Compound butter, for garnish, recipe follows

Blackberries, for garnish

Directions:

Pat the steaks dry with paper towels and season generously with

salt and pepper.  In a heavy skillet, heat 2TBS oil over medium-

high heat until almost smoking.  Sear the steaks in the hot oil for 3

minutes per side for medium-rare.

Reduction: Sauté shallots until tender in 1 TBS oil, in a sauce pan

combine beef broth, wine, jelly, cooked shallots—simmer on medium

heat until reduced to 1/2 cup. 

Remove from heat,

whisk in chilled butter 1TBS at a time for a satin finish. 

Serve over meat!  ENJOY!

Also try this reduction over game meats such as elk, buffalo, venison.