Teenbeef Steak With Bluberry Roti Sauce

• 4 - 250 g filet mignon steak of teenbeef (not veal)
• salt and pepper to taste
• olive oil
• SAUCE
• 6 cups well reduced meat stock (or what you call sauce spagnole)degreased.
• 1/2 cup red dry wine
• 2 cups frozen blueberry
• 3 tablespoons sugar
• 1 generous tablespoon unsalted cold butter
• 1 tablespoon lemon juice
• salt and pepper to taste

1. In a pan, over medium heat. Add the stock and the wine, let it boil for 20 minutes. Add the blueberry and sugar, stir and let it boil for more 15 minutes. Season with salt, pepper and lemon juice. At this point the sauce should be a little thick. Finalize with the butter and rotate the pan to make the sauce shine and lustrouse. Reserve
2. Season the steaks with salt and pepper. In a heavy frying pan over high heat, drizzle olive oil, grilled the steaks for 3 minutes per side.
3. Arrange the steaks in the middle of each plate, spoon the hot sauce over the steaks and serve with simple thick fried golden potatoes. Pour a glass of malbec and "bom apetite"

filet, salt, olive oil, well reduced meat, red dry wine, frozen blueberry, sugar, generous, lemon juice, salt

Taken from www.epicurious.com/recipes/member/views/teenbeef-steak-with-bluberry-roti-sauce-1243658 (may not work)