Best 4 Steak With Blackberry Sauce Recipes

ELK CHOP IN BLACKBERRY PORT SAUCE

Steps:

• In a very hot pan add the oil then the chops, brown evenly on one side, turn over and place in a preheated oven (500 degrees) approximately 6 to 8 minutes or until medium rare. Remove from the oven, place on high heat, remove the chops, add the shallots and the berries, saute slightly add the port and let reduce by half, then add the sauce and the sugar season with a little salt if necessary, sauce should be a little thin, serve sauce on the side.

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.

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.

STEAKS, SAUTEED ONIONS WITH A BLACKBERRY BRANDY SAUCE

Steps:

• Steaks -- I like to saute mine in a cast iron pan, but any large heavy saute pan will work for this. If you decide to go with a skirt steak they will not have to be finished in the oven, but if you use a thicker cut of meat, you will need a oven proof pan to finish the cooking in the oven.
• Heat the pan to medium high heat and add the olive oil. Season the steak well on both sides with salt and pepper and bring to room temperature. Sear the steak on one side for 4-5 minutes until nice and brown (the time will depend of how thick the steak is) and then flip. I like to finish in a 425 degree oven for about 5-8 minutes until it reaches your desired internal temperature. NOTE: These times are based on on 1 1/2" thick strip or fillet. Remove the steak once done and transfer to a plate and cover with foil to let rest.
• Onions -- As the steak finishes in the oven, cook the onions in a separate small sauce pan. Heat to medium high and then add the butter and onions. Season with salt and pepper and saute 5-8 minutes until the onions are lightly golden brown and tender. Finish by adding the thyme. Just reduce to low while the steaks finish and you make the sauce.
• Sauce -- After the steak is done and resting, return the pan to the stove on medium heat. Add in the garlic and cook just a minute, then add the white wine to deglaze the pan. Scrape up the drippings as well. Cook just a couple of minutes so it reduces slightly. It doesn't take long. Then remove the pan off the heat as you stir in the brandy and then return it. NEVER pour a flammable liquid like brandy directly over the heat. Return to medium heat and bring to a boil. Then remove from the heat and add in the mustard, butter and blackberry jam. Just whisk everything together. The heat of the pan and wine will warm up everything perfectly.
• Serve -- Plate the steak and top with a few of the onions. Then drizzle a little of the sauce on the top. If you go with a skirt steak or something similar you can slice up the steak on a batter and serve it the same way with the onions and sauce.
• As I said I love a green salad with blackberries, blue cheese and candied walnuts to bring all the flavors together and my parsnips and cauliflower puree for a nice twist to mashed potatoes. Make the potatoes (aka cauliflower) and the walnuts all ahead, so it is just matter of a quick reheat and the steak. A gorgeous dinner for friends one night.