Blackberry and Herb Filet Mignon

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What a senseless waste of good meat!

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this recipe is great. I don't know why people found it salty or mushy... it's not top round for God's sakes, it's FILET MIGNON so the meat is already EXTREMELY tender and flavors get integrated very easily into it. You can't man handle this cut so be careful when you massage the bag -- in fact I just set the meat in the bag. I took it out of the marinade after a couple hours and it was perfect but I think it could have stood up to the time recommended.

Sandra continues to make my family happy. Thanks Sandra!!

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i made these as one of the meats on thanksgiving && i was very pleased. i read on reviewer said the meat was mushy...that means u left it in the marinade for too long. it is an expensive && good cut of meat, so it doesn't have to sit in the marinade for long. personally, i'd say 30 minutes, tops. i couldn't find the vinegar the recipe called for, so i just used regular raspberry vineger. also, maybe it's just me, but i have no idea what herbs de provence is, && i've never been able to find it in the store. but, w/ the alterations i had to make, i thought it came out wonderfully. i would make it again.

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This receipe was easy and excellent.

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The sauce was inedible. Period.

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Its a shame, I tried this dish among other dishes from Sandra Lee and I never learn.ALl recipes are mediocre at best. These Filets were disappointingly salty, the berries were smashed and odd in flavor. No more Sandra LEe Dishes for me. I've learned my lesson.

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The meat was almost too salty to eat. Also the marinade made the meat very mushy. Personally, I think this recipe was a great way to ruin some very expensive steaks.

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I personally didn't enjoy the combination of blackberries and steak. Also this is a really expensive recipe given the result. The marinade itself is pricey. Couldn't find blackberry and raspberry vinegar so just used raspberry vinegar.

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I will try it.