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
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.