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A reduction of wine, berries and blackberry jam makes a perfect foil for peppered filet mignon.
1 teaspoon McCormick Gourmet™ Black Peppercorns, Whole Tellicherry , crushed
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
4 beef tenderloin steaks, (filet mignon), trimmed (about 5 ounces each and 1 1/2-inch thick)
1 tablespoon olive oil
1/3 cup dry red wine
2 tablespoons seedless blackberry jam
1/3 cup Kitchen Basics® Original Beef Stock
2 tablespoons butter
3/4 cup fresh blackberries
1/2 cup fresh blueberries
Rub crushed peppercorns and sea salt on both sides of each steak.
Heat oil in large skillet on medium-high heat. Add steaks; cook 6 to 8 minutes or until desired doneness, turning once. Remove from skillet; keep warm.
Stir wine into skillet, scraping brown bits from bottom of skillet. Stir in jam and stock with wire whisk until well blended. Bring to boil on medium heat. Reduce heat to low; simmer 2 minutes or until liquid is reduced by half. Stir in butter until melted. Add berries; stir gently about 1 minute until heated through. Serve steaks with berry sauce.
(Amount per serving)