Filet Mignon with Blackberries Recipe

How to make it

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• 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.