How to make it

  • 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, 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:
  • 1 stick unsalted butter, room temperature
  • 1/4 cup fresh blackberries
  • In a bowl, combine butter and blackberries and mix well.
  • Place on plastic wrap to mold into a log shape. Wrap and refrigerate
  • until ready to serve.

Reviews & Comments 3

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    " It was excellent "
    dynie ate it and said...
    This sounds so interesting. I never thought of this combination. It sounds great!
    Was this review helpful? Yes Flag
    " It was excellent "
    laurakaay ate it and said...
    Where was I when you posted this??? Sounds heavenly, my mouth is watering!
    Was this review helpful? Yes Flag
  • lunasea 10 years ago
    Sounds really good and how cool to make a compound butter with blackberries! Gotta be good....thank you!!
    Was this review helpful? Yes Flag

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