5 stars based on 2 Reviews
Prep Time: 10 min
Cook Time: 16 min
1/2 cup strawberries, hulled and chopped
1/2 cup blueberries
1/2 cup raspberries
1/2 cup blackberries
1/2 cup dry red wine
1/4 cup blueberry all-fruit spread
2 tablespoons balsamic vinegar
2 tablespoons packed light brown sugar
4 (4-ounce) beef tenderloin fillets, trimmed
1/2 teaspoon Paula Deen House Seasoning
1/4 cup blue cheese crumbles
Spray the grill rack with cooking spray. Preheat the gill to medium-high.
Combine the berries, wine, fruit spread, vinegar, brown sugar, and salt in a medium saucepan. Bring to a boil over medium-high heat. Boil, stirring occasionally, until the mixture is reduced to a syrupy glaze, about 8 minutes (you should have 1 cup of glaze). Remove the saucepan from the heat; set aside.
Sprinkle the fillets with the House Seasoning. Place on the grill rack and grill, turning once, until an instant-read thermometer registers 135° for medium-rare, about 8 minutes. Transfer the beef to a platter. Drizzle with the sauce and sprinkle with the blue cheese.
Original recipe courtesy Paula Deen: Grilled Steak and Blue Cheese with Berry Glaze
Recipe Courtesy of Bobby and Jamie Deen