Best 4 Blackberry And Herb Filet Mignon Recipes

PERFECT FILET MIGNON RECIPE

Steps:

• Remove your filet mignon from the fridge about 30 minutes before cooking to bring it to room temperature. (This will ensure even cooking.)
• Mash together half of the butter (1 tablespoon, 14 g), rosemary, thyme, and garlic. (Sprinkle in a little sea salt if using unsalted butter.) Form into a log and refrigerate until the last step.
• Preheat the oven to 400 degrees F (204 degrees C).
• Trim any connective tissue around the edges of the beef tenderloins. Season the filets liberally with sea salt and black pepper on both sides.
• Heat the cast iron skillet over medium-high heat, until the skillet is very hot. Melt the remaining butter (1 tablespoon, 14 g) in the skillet.
• Add the filets. Sear for 2 minutes on each side, without moving them around.
• Transfer the skillet to the preheated oven. Bake to desired level of doneness. (I recommend medium rare.) For a 2 in (5 cm)thick filet, that is 5 minutes for rare, 6 minutes for medium rare, 7 minutes for medium, or 8 minutes for medium well. Use a meat thermometer to check for the right temperature - 120 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, and 155 degrees F (68 degrees C) for medium well. The temperature will rise by another 5 degrees F while resting (see next step).
• Remove the filets from the oven and transfer to a plate. Top each with 1/2 tablespoon (7 g) of herb butter (slice the log of herb butter into four parts and put one on each steak). Let the steaks rest for 5 minutes before cutting.

FILET MIGNON WITH BLACKBERRIES

Steps:

• 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 1 stick butter and blackberries and mix well.
• Place on plastic wrap to mold into a log shape. Wrap and refrigerate until ready to serve.

BLACKBERRY HERB FILET MIGNON

Steps:

• in a ziploc bag add all ingrients except butter.
• marinate 6-8 hours.
• remove bag 30 minutes before cooking.
• melt butter in heavy bottom skillet.
• sear steaks until desired doneness.
• 5 minutes each side for rare, 10 minutes each side for well done.

FILET MIGNON WITH BLACKBERRY SAUCE

Steps:

• Season steaks with salt, pepper and garlic.
• Heat 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, add the red wine, scraping up any browned bits on the bottom of the pan.
• Let wine boil until reduced by half.
• Add broth, blackberry preserves and chipolte pepper.
• 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.
• Drizzle sauce over the steaks.