Filet Mignon with Blackberries

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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
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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

Compound Butter:

1 stick unsalted butter, room temperature

1/4 cup fresh blackberries


  1. 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.
  2. 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.
  3. To serve, drizzle the sauce over the steaks. Place a pat of compound butter and scatter a few blackberries on the plate.

Compound Butter:

  1. In a bowl, combine butter and blackberries and mix well.
  2. Place on plastic wrap to mold into a log shape. Wrap and refrigerate until ready to serve.