From the Deen Bros: Filet Mignon with Blackberries

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From the Deen Bros: Filet Mignon with Blackberries

By The Deen Bros.


4 6-ounce filet mignon steaks (beef tenderloin)
Salt and freshly ground black pepper
2 tablespoons olive oil
1⁄4 cup finely chopped shallots
1⁄2 cup dry red wine, such as Cabernet Sauvignon
1 cup low-sodium beef broth
3 tablespoons blackberry preserves
2 tablespoon unsalted butter
Fresh blackberries for garnish


Pat the steaks dry with a paper towel 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 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 butter. Season sauce with additional salt and pepper to taste.

To serve, drizzle the sauce over the steaks and scatter a few blackberries on the plate.

Servings: 4
Prep Time:
Cook Time:
Difficulty: Easy

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Reader Comments:


When do you add the half and half?

By Anonymous on December 15, 2013

Sounds awsome, can’t wait to try it.

By Garry Price on October 20, 2010

This recipe is fabulous.  I saw the boys make this on an episode last summer and have been making it ever since.  Easy, delicious and beautiful on the plate.  Love it!

By Irene Haas on June 22, 2010

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