Blackberry and Herb Filet Mignon

• 4 (8-ounce) filet mignon medallions
• 1 (1.06-ounce) packet herb marinade mix (recommended: McCormick Grill Mates)
• 1 tablespoon herbs de Provence
• 1/3 cup cognac
• 3 tablespoons black and raspberry vinegar
• 3 tablespoons olive oil
• 1 cup frozen blackberries, thawed
• 2 tablespoons butter
• Fresh blackberries, for garnish

1. In large zip-top bag, combine all ingredients, except butter and fresh blackberries.
2. Squeeze out air and seal bag.
3. Massage bag until well combined and marinade mix is dissolved.
4. Marinate in refrigerator 6 to 8 hours.
5. Remove filets from refrigerator 30 minutes before cooking.
6. Melt butter in heavy-bottomed, or cast iron, skillet over medium-high heat.
7. Remove steaks from marinade and sear for 3 to 5 minutes per side.
8. Serve hot, topped with pan juices and fresh blackberry garnish.

filet mignon, marinade, herbs, cognac, black, olive oil, frozen blackberries, butter, fresh blackberries

Taken from www.foodnetwork.com/recipes/sandra-lee/blackberry-and-herb-filet-mignon-recipe.html (may not work)