Filet Mignon with Blackberries

by Michelle on June 28, 2009

I never liked Blackberries. I thought they were too sweet and had too many hard, little seeds resembling teeny tiny BBs. But I love Red Raspberries, in fact every home we’ve ever lived in I’ve planted Red Raspberries but never Blackberries until now. Over the last two years I’ve grown to love Blackberries. And yes they are full of little nasty seeds but dental floss and a sieve take care of that problem!

I like Blackberries in just about any kind of dessert. But as a savory sauce with beef OH MY GOSH..delicious! If you can only make one thing from my blog let it be this recipe. It was delicious! Nope it was better then delicious, it was fabulous! In fact it was better then fabulous, it was a scrumptious, outstanding dish! And Mr. Tastebud’s loved it!

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Instead of using Blackberry Preserves I used fresh mashed Blackberries, added a little sugar and then cooked it down until thick. Since we are not in a Filet Mignon economy, I used a rib steak instead and I did not make the Compound Butter. I served the Rib Steak with Blackberries with steamed asparagus and a side dish of Israeli Coucous and finely chopped vegetables.

Israeli Couscous was something I’ve wanted to try for over a year but could not find it in my area. My friend and fellow Whisker, Glennis of Can’t Believe We Ate sent me two boxes and I am so happy to finally taste it. The Israeli Couscous was wonderful and I’m keeping my eyes peeled for more! Thank you so much for thinking of me!

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Filet Mignon with Blackberries
Recipe adapted from The Deen Brothers

Beef and Blackberry Sauce:
4 (6-ounce) Filet Mignon steaks
Salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup finely chopped shallots (I used 4 green onions finely chopped including tops)
1/2 cup dry red wine (recommended: Cabernet Sauvignon)
1 cup low-sodium beef broth
3 tablespoons blackberry preserves (see recipe for Fresh Blackberry Sauce below)
2 tablespoons unsalted butter
Compound butter, for garnish, recipe follows
Blackberries, for garnish

Compound Butter:
1 stick unsalted butter, room temperature
1/4 cup fresh blackberries
In a bowl, combine butter and blackberries and mix well.

Pat the steaks dry with paper towels 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 the steaks to a serving plate, tent with foil, and let stand.

Using the same skillet, saute the shallots for 1 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 or the Blackberry Sauce (recipe below), return to a boil and reduce by half. (The sauce should coat the back of a spoon.) Whisk in the 2 tablespoons butter. Season sauce with additional salt and pepper, to taste.

To serve, drizzle the sauce over the steaks. Place a pat of compound butter and scatter a few blackberries on the plate

Compound Butter:
Place on plastic wrap to mold into a log shape. Wrap and refrigerate until ready to serve.

Blackberry Sauce
Recipe developed by Big Black Dog

1-2 c fresh Blackberries
2-3 tsp sugar

Put Blackberries in a food processor or blender and whiz until finely minced. In a small sauce pan add the mashed Blackberries. Over medium-low heat bring to a simmer and add the sugar 1 tsp at a time. While constantly stirring, simmer about 20 minutes or until sauce becomes thick.

Strain sauce through a fine sieve catching all the seeds. Discard seeds. Set aside.

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All Rights Reserved 2008-9 © Big Black Dog

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Comments

  • @heatherHAL June 28, 2009 at 6:45 am

    Mmm, that does look great!

  • Stella June 28, 2009 at 1:26 pm

    This sounds wonderful. The blackberries are ready to pick in the garden so this gives me an incentive to get my basket and start picking.

  • Finsmom June 28, 2009 at 2:44 pm

    Blackberries are almost in season here, and my daughter and I go picking every year. Thanks for a great recipe to use them in!

  • Megan June 28, 2009 at 3:11 pm

    I love it! My SIL gave me a recipe for a blackberry reduction sauce using balsamic vinegar and it’s one of my favorites. I’ve been meaning to try that Israeli couscous. I’m going to have to pick some up on my next Trader Joe run. Your dinner looks superb!

  • cantbelieveweate June 28, 2009 at 4:01 pm

    Oh yum. Try the blackberries with pork…the other white meat! You’ll love it! Glad to hear you’re enjoying the couscous! We had some the other night too…just too easy!
    Happy cooking!

  • Kayte June 28, 2009 at 4:21 pm

    Wow…that looks wonderful. I never would have thought of blackberries on steak, but I do like both. The thing I never liked about blackberries was not the taste, as I have always loved that, but picking them…blackberry bushes have all those stickers! Ouch! Your meal looks fantastic, as always.

  • Jen @ MyKitchenAddiction.com June 28, 2009 at 7:54 pm

    The blackberries and beef sound like a delicious combination – great idea!

  • Sheila Mitchell June 28, 2009 at 7:59 pm

    Yummy-yummy! I’ve been able to purchase whole filet-mignon from a store in town. we cut it up & freeze it.(good price) I’ve never had cuscous either…& of course, can’t wait to try this one!!

  • Lori E June 28, 2009 at 8:22 pm

    We love blackberries in our house. They are getting harder to find in the wild unless you want to pick them from beside the highway. Yuck, exhaust fumes.
    Many years ago I used to go and pick them in a wild area with my St. Bernard. He would pull back his lips and try to grab them without pricking his nose on the thorns. He was pretty good at it.

  • Natashya KitchenPuppies June 28, 2009 at 8:53 pm

    Mmm, that does look wonderful!

  • Manuela June 28, 2009 at 11:46 pm

    Oh Michelle, looks and smells just fantastic! 😉 I love blackberries, but have never thought of serving them over a piece of steak like that! It looks very elegant too.

  • Kim June 29, 2009 at 3:39 pm

    Looks beautiful and elegant. My mom loves blackberries and filet and I would love to make this for her.

  • Juliana June 30, 2009 at 5:43 am

    Just love it…all of it, meat, Israeli couscous and the blackberries. Like the way you have the berries with the filet mignon, looks so yummie.

  • Wine Dog June 30, 2009 at 12:17 pm

    Beautiful dish as always. I looked at the pics and thought you did a red wine blackberry reduction. I’ve had that on, of all things, elk steaks. Took the gameiness right of it. I’m going to give this dinner a try.

  • The Purple Foodie July 2, 2009 at 5:57 pm

    I’ve never had anything savory with a blackberry sauce, but I do like how this looks. How every delicious.

  • Teanna July 28, 2009 at 2:49 pm

    Oh. WOW. That is amazing! I just bought some beautiful blackberries! I think I am going to try this! I am so excited!

  • Maggy @ Three Many Cooks April 8, 2010 at 3:19 pm

    Great flavor combination. And beautiful too!

  • Cookin' Canuck April 8, 2010 at 4:29 pm

    What a beautiful recipe! I adore blackberries and this sauce looks like a great way to highlight the flavor of filet mignon.

  • Tracy April 8, 2010 at 4:47 pm

    Interesting combination! I love anything blackberry. :-)

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