- 4 (6-ounce) filet mignon steaks
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1/4 cup finely chopped shallots
- 1/2 cup dry red wine (recommended: Cabernet Sauvignon)
- 1 cup low-sodium beef broth
- 3 tablespoons blackberry preserves
- 2 tablespoons unsalted butter
- 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 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, 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.
- 1 stick unsalted butter, room temperature
- 1/4 cup fresh blackberries
In a bowl, combine butter and blackberries and mix well.
Place on plastic wrap to mold into a log shape. Wrap and refrigerate until ready to serve.