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Filet Mignon with Blackberries

By Deen Brothers


Featured in:

The Deen Bros. Recipes from the Road

Difficulty: Medium

Prep time: 5 minutes

Cook time: 30 minutes

Servings: 4


  • 4 (6-ounce) filet mignon steaks (beef tenderloin)
  • salt
  • freshly ground black pepper
  • 2 tablespoons olive oil
  • ¼ cup finely chopped shallots
  • ½ cup dry red wine, such as Cabernet Sauvignon
  • 1 cup low-sodium beef broth
  • 3 tablespoons blackberry preserves
  • 2 tablespoons 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, sauté 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.

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