Filet Mignon with Blackberries

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The best part of this recipe is the cooking time. Another reason I don't need to go to restaurants any more - this was so easy! The sauce is also great and fast. Fancy dinner for any night of the week.

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My girlfriend and I had this blackberry red wine reduction on a really great cut of NY strip with rosemary potatoes and it was fantastic. The rosemary potatoes added a nice savory side to the sweet sauce... we loved it... and its really okay that the sauce leaked onto the potatoes... :

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AWESOME dish. I did not make the compound and it was still fantastic.
Great dish to impress or just enjoy yourself. Do yourself a favor and cook it!

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This year instead of going out for our 2nd anniversary to a fancy restaurant I decided to make this dish and boy was my husband happy. We both loved the dish. It was exactly what you would get and any expensive restaurant if not better. The meat is was perfectly cooked and the sauce was delicious. The best thing about it is that it doesn't take to much time to make. I would recommend this dish to anyone. Thanks Paula and son.

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I never made filet mignon before but I have eaten it many times. The recipe was pretty close to perfect. I was afraid I would over cook the meat; therefore I subtracted a minute from cooking each side and my filets were slightly underdone. Next time I am going to follow this cooking time to the T.

I also never made a sauce that did not come out of a can or jar; this recipe was simple and not intimidating. I had most of the sauce's ingredients with items I had lying around. However, I substituted the blackberry preserves with fresh Blackberries mixed with two tablespoons of honey that I microwaved for 30 secs. It did not over power the sauce or make it too sweet either.

Over all, loved the food and so did my fiancee. Good luck!

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This is a very simple but fancy way to dress up a filet...I'm not big on red meat, but I enjoy filet mignon from time to time and this sauce is delicious...My husband loves it as well. I use the leftover compound butter for biscuits, pancakes, etc.
I like the user suggestion of using chicken and peach preserves. I will definitely be trying that.
As for the user who suggested this recipe is "Suspiciously identical", I checked out the recipe they were referring to, and it's close but not the same. The sauce isn't exactly a rocket science recipe. I'm sure a lot of people have different variations for a sauce similar to this. That doesn't make this recipe any less delicious.

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I am a beginner level and I made this dish for my husband and myself. It was so delicious and very simple to make. I also recreated this dish, as one reviewer suggested, with chicken and it was absolutely amazing as well. My guests loved it and requested the recipe. However, with the chicken I did not need the broth, since it created it's own broth while being cooked covered. I also cooked the chicken fully before removing, so after it was returned to the mixture it resulted in being a bit overcooked. Next time I will leave the chicken in the entire time.

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To a recipe from Boy Eats World,
http://www.foodreference.com/html/pan-s-filet-mwbcs.html

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this recipe was absolutely incredible. incredible. AMAZING. i loved it so much, that it got me to brainstorming about ways to modify it...and so tonight, I made it with chicken...instead of filet, i used chicken, obviously, and instead of beef broth, chicken broth, instead of red wine, i used white, and instead of blackberry preserves (i actually used mixed berry preserves the first time, i used peach preserves. it was so incredible and this will become a staple in my house!!!

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This was an awesome paring of beef and fruit. The recipe was easy and the only change I made was to use a pinot noir instead of the recommended cabernet. The filet and the sauce were made for each other. I will cook this again and again.