A reduction of wine, berries and blackberry jam makes a perfect foil for peppered filet mignon.
10m
PREP TIME
15m
COOK TIME
353
CALORIES
10
INGREDIENTS
A reduction of wine, berries and blackberry jam makes a perfect foil for peppered filet mignon.
10m
PREP TIME
15m
COOK TIME
353
CALORIES
10
INGREDIENTS
Ingredients 4 Servings
- Steak
- 1 teaspoon McCormick Gourmet™ Organic Whole Black Peppercorns, crushed
- 1 teaspoon McCormick® Sea Salt Grinder
- 4 beef tenderloin steaks, (filet mignon), trimmed (about 5 ounces each and 1 1/2-inch thick)
- 1 tablespoon olive oil
- Blackberry Sauce
- 1/3 cup dry red wine
- 2 tablespoons seedless blackberry jam
- 1/3 cup beef stock
- 2 tablespoons butter
-
3/4
cup
fresh
blackberries
![substitution]( "substitution")
Substitutions available
- frozen blackberries
-
1/2
cup
fresh
blueberries
![substitution]( "substitution")
Substitutions available
- frozen blueberries
INSTRUCTIONS
- 1 Rub crushed peppercorns and sea salt on both sides of each steak.
- 2 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.
- 3 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.
NUTRITION INFORMATION
(per Serving)
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