Devils Workshop

has been moved to new address

http://www.bigblackdogs.net

Sorry for inconvenience...

Big Black Dog: Filet Mignon with Blackberries

June 28, 2009

Filet Mignon with Blackberries


I never liked Blackberries. I thought they were too sweet and had too many hard, little seeds resembling teeny tiny BBs. But I love Red Raspberries, in fact every home we've ever lived in I've planted Red Raspberries but never Blackberries until now. Over the last two years I've grown to love Blackberries. And yes they are full of little nasty seeds but dental floss and a sieve take care of that problem!

I like Blackberries in just about any kind of dessert. But as a savory sauce with beef OH MY GOSH..delicious! If you can only make one thing from my blog let it be this recipe. It was delicious! Nope it was better then delicious, it was fabulous! In fact it was better then fabulous, it was a scrumptious, outstanding dish! And Mr. Tastebud's loved it!



BlkbrySteak5



Instead of using Blackberry Preserves I used fresh mashed Blackberries, added a little sugar and then cooked it down until thick. Since we are not in a Filet Mignon economy, I used a rib steak instead and I did not make the Compound Butter. I served the Rib Steak with Blackberries with steamed asparagus and a side dish of Israeli Coucous and finely chopped vegetables.

Israeli Couscous was something I've wanted to try for over a year but could not find it in my area. My friend and fellow Whisker, Glennis of Can't Believe We Ate sent me two boxes and I am so happy to finally taste it. The Israeli Couscous was wonderful and I'm keeping my eyes peeled for more! Thank you so much for thinking of me!



BlkbrySteak1



Filet Mignon with Blackberries
Recipe adapted from The Deen Brothers

Beef and Blackberry Sauce:
4 (6-ounce) Filet Mignon steaks
Salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup finely chopped shallots (I used 4 green onions finely chopped including tops)
1/2 cup dry red wine (recommended: Cabernet Sauvignon)
1 cup low-sodium beef broth
3 tablespoons blackberry preserves (see recipe for Fresh Blackberry Sauce below)
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
In a bowl, combine butter and blackberries and mix well.

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.

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 or the Blackberry Sauce (recipe below), 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.

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

Compound Butter:
Place on plastic wrap to mold into a log shape. Wrap and refrigerate until ready to serve.



Blackberry Sauce
Recipe developed by Big Black Dog

1-2 c fresh Blackberries
2-3 tsp sugar

Put Blackberries in a food processor or blender and whiz until finely minced. In a small sauce pan add the mashed Blackberries. Over medium-low heat bring to a simmer and add the sugar 1 tsp at a time. While constantly stirring, simmer about 20 minutes or until sauce becomes thick.

Strain sauce through a fine sieve catching all the seeds. Discard seeds. Set aside.



BlkbrySteak4




All Rights Reserved 2008-9 © Big Black Dog

Labels: , , , ,

19 Comments:

Anonymous @heatherHAL said...

Mmm, that does look great!

June 28, 2009 at 1:45 AM  
Blogger Stella said...

This sounds wonderful. The blackberries are ready to pick in the garden so this gives me an incentive to get my basket and start picking.

June 28, 2009 at 8:26 AM  
Blogger finsmom said...

Blackberries are almost in season here, and my daughter and I go picking every year. Thanks for a great recipe to use them in!

June 28, 2009 at 9:44 AM  
Blogger Megan said...

I love it! My SIL gave me a recipe for a blackberry reduction sauce using balsamic vinegar and it's one of my favorites. I've been meaning to try that Israeli couscous. I'm going to have to pick some up on my next Trader Joe run. Your dinner looks superb!

June 28, 2009 at 10:11 AM  
OpenID cantbelieveweate said...

Oh yum. Try the blackberries with pork...the other white meat! You'll love it! Glad to hear you're enjoying the couscous! We had some the other night too...just too easy!
Happy cooking!

June 28, 2009 at 11:01 AM  
Anonymous Kayte said...

Wow...that looks wonderful. I never would have thought of blackberries on steak, but I do like both. The thing I never liked about blackberries was not the taste, as I have always loved that, but picking them...blackberry bushes have all those stickers! Ouch! Your meal looks fantastic, as always.

June 28, 2009 at 11:21 AM  
Anonymous Jen @ MyKitchenAddiction.com said...

The blackberries and beef sound like a delicious combination - great idea!

June 28, 2009 at 2:54 PM  
Blogger Sheila Mitchell said...

Yummy-yummy! I've been able to purchase whole filet-mignon from a store in town. we cut it up & freeze it.(good price) I've never had cuscous either...& of course, can't wait to try this one!!

June 28, 2009 at 2:59 PM  
Blogger Lori E said...

We love blackberries in our house. They are getting harder to find in the wild unless you want to pick them from beside the highway. Yuck, exhaust fumes.
Many years ago I used to go and pick them in a wild area with my St. Bernard. He would pull back his lips and try to grab them without pricking his nose on the thorns. He was pretty good at it.

June 28, 2009 at 3:22 PM  
Blogger Natashya said...

Mmm, that does look wonderful!

June 28, 2009 at 3:53 PM  
Blogger Manuela said...

Oh Michelle, looks and smells just fantastic! ;) I love blackberries, but have never thought of serving them over a piece of steak like that! It looks very elegant too.

June 28, 2009 at 6:46 PM  
Blogger Kim said...

Looks beautiful and elegant. My mom loves blackberries and filet and I would love to make this for her.

June 29, 2009 at 10:39 AM  
Anonymous Juliana said...

Just love it...all of it, meat, Israeli couscous and the blackberries. Like the way you have the berries with the filet mignon, looks so yummie.

June 30, 2009 at 12:43 AM  
Anonymous Wine Dog said...

Beautiful dish as always. I looked at the pics and thought you did a red wine blackberry reduction. I've had that on, of all things, elk steaks. Took the gameiness right of it. I'm going to give this dinner a try.

June 30, 2009 at 7:17 AM  
Anonymous The Purple Foodie said...

I've never had anything savory with a blackberry sauce, but I do like how this looks. How every delicious.

July 2, 2009 at 12:57 PM  
Anonymous Teanna said...

Oh. WOW. That is amazing! I just bought some beautiful blackberries! I think I am going to try this! I am so excited!

July 28, 2009 at 9:49 AM  
Anonymous Maggy @ Three Many Cooks said...

Great flavor combination. And beautiful too!

April 8, 2010 at 10:19 AM  
Blogger Cookin' Canuck said...

What a beautiful recipe! I adore blackberries and this sauce looks like a great way to highlight the flavor of filet mignon.

April 8, 2010 at 11:29 AM  
Blogger Tracy said...

Interesting combination! I love anything blackberry. :-)

April 8, 2010 at 11:47 AM  

Post a Comment

<< Home