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Filet Mignon with Blackberry BUZZ Reduction
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  1. 4(6oz) filet mignon steaks
  2. Salt and freshly ground black pepper
  3. 3 TBS olive oil
  4. 1/4 cup finely chopped shallots
  5. 3/4 cup dry red wine (recommended: cabernet sauvignon)
  6. 1 cup low-sodium beef broth
  7. 4 TBS Pepperlane Blackberry BUZZ
  8. 3 TBS unsalted butter—chilled
  9. Compound butter, for garnish, recipe follows
  10. Blackberries, for garnish
  1. Pat the steaks dry with paper towels and season generously with salt and pepper.
  2. In a heavy skillet, heat 2TBS oil over medium-high heat until almost smoking.
  3. Sear the steaks in the hot oil for 3 minutes per side for medium-rare.
Reduction Instructions
  1. Sauté shallots until tender in 1 TBS oil, in a sauce pan combine beef broth, wine, jelly, cooked shallots—
  2. Simmer on medium heat until reduced to 1/2 cup.
  3. Remove from heat, whisk in chilled butter 1 TBS at a time for a satin finish.
  4. Serve over meat.
Pepperlane Preserves https://pepperlane.com/