Pugsley: aka, the Sausage.
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More adventures in cooking - I must say over the years I've eaten a lot of different filet mignon recipes but this is now my new favorite way to eat beef tenderloin. It is seriously delicious! Your dinner guests will FLIP out at how tasty the blackberry port sauce is. Trust me. Oh and you get bonus points if you pick the blackberries fresh from your own garden :)
Goes really well with a smooth Cabernet or Merlot
• 1 large shallot or small onion, finely diced
• 3/4 cup fresh or frozen blackberries (we used fresh)
• 2 cups port wine
• 1 teaspoons sugar
• 2 cups beef stock (we substituted homemade chicken stock)
• 1 tablespoon butter, softened
• 4 filet mignon steaks (we used porterhouse steaks)
In a saucepan bring diced shallots, blackberries, wine and sugar to a boil. Boil to reduce wine to 1/2 cup. Strain and set liquid aside. Boil beef stock in separate pan to reduce by half. Total reduction time is about 1/2 hour.
Grill steaks in a skillet 4 to 6 minutes per side or to desired doneness (I like mine pink in the middle). Whisk blackberry and port wine reduction into reduced beef stock. Thicken sauce by mixing 2 teaspoons cornstarch in cold water then stir into sauce and bring to a boil. Whisk in 1 tablespoon softened butter.
Garnish with leftover blackberries.
Serves 4
Becky commented July 2, 2009 10:08 PM
You said we used fresh blackberries. You got company we don't know about or did Bebe and Plum share in the cooking? Just kidding! I only think of blackberries in a cobbler. Your meal looks mighty tasty and I know it made you feel better. Did Bebe and Plum get a bite of the tenderloin?