Grilled Filet Mignon with Blackberry Wine Reduction
- Kosher salt
- Freshly ground pepper
- 3 TB extra virgin olive oil
- 2-3 small finely chopped shallots
- 3 fresh bay leafs
- 2/3 cup dry red wine
- 1 1/3 cup low-sodium beef broth
- 4 TB no sugar added blackberry preserves
- 3 TB sweet cream butter
- Blackberries for garnish
Saute the shallots until translucent. Add the red wine and bay leafs. Let wine boil until reduced by half. Add broth and blackberry preserves, return to a boil and reduce by two thirds. (The sauce should coat the back of a spoon.) Whisk in the butter. Add salt and pepper to taste and remove bay leafs.
Grill steaks using the Lindauer Farms steak grilling instructions. While resting add a dollop of salted butter to each steak. To plate, drizzle sauce over steaks and garnish with fresh blackberries.
A Favorite Recipe of
The LSE - Jackson, Jimmy, Bobby , Chase and Jack
Last Modified: 2009-06-08 10:55:18