Filet Mignon with Blackberries

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Filet Mignon with Blackberries Filet Mignon with Blackberries

Servings: 4
Prep Time: 5 min
Cook Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

1 cup low-sodium beef broth
1/2 cup dry red wine
1/4 cup finely chopped shallots
2 tablespoon olive oil
Salt and freshly ground black pepper
4   (6-ounce) filet mignon steaks
3 tablespoon blackberry preserves
2 tablespoon unsalted butter
compound butter for garnish, recipe follows
blackberries for garnish

Compound Butter:
1 stick unsalted butter, room temperature
1/4 cup fresh blackberries





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:

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. 

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Reader Comments:


This was so delicious and very easy to make. I have little to no experience cooking steaks, so I was a little nervous, but it turned out awesome. I followed the recipe exactly as written, except the steak that was for me, which I put in the oven for just a few minutes with my baked sweet potatoes after searing it. I like my steak a little less rare. My boyfriend's steak, which I didn't put in the oven, came out perfectly medium-rare, just as the recipe stated. Also, I let the steaks sit on the counter for about 45 minutes so that they would reach room temperature before cooking them. The sauce was so good and flavorful, not too sweet or syrupy at all. I think the shallots really set it off. I'm definitely going to keep making this.

By Krissy on June 12, 2012


The meat turned out phenomenal, and my husband said this was one of the best meals he had ever had at home!

By atmcilwain on October 24, 2008

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