Rosemary Beef Tenderloin with Blackberry Red Wine Sauce
- Two 6-ounce center cut filet mignon steaks
- 2 teaspoons chopped fresh rosemary, plus 1 sprig
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 1 teaspoon finely chopped fresh thyme
- 1/2 cup fruity red wine (pinot noir)
- 2/3 cup low-sodium beef stock
- 1/4 cup fresh blackberries
- 2 tablespoons blackberry preserves
- 1 tablespoon unsalted butter, cold
- Heat a cast-iron skillet over high heat for 2 minutes.
- While the skillet heats, pat the steaks dry with a paper towel, and then sprinkle with the chopped rosemary and some salt and pepper.
- Add the oil to the skillet and, once it shimmers and is almost smoking, add the steaks and rosemary sprig and sear for 4 minutes on each side, until well browned with a nice crust.
- Remove the steaks and rosemary sprig to a plate and loosely tent with foil.
- While the steaks rest, lower the heat to medium, add the shallots and thyme to the skillet and cook until soft, about 2 minutes.
- Add the wine, turn the heat back up, and scrape up any browned bits that are stuck to the bottom of the skillet.
- Reduce the wine by half, about 3 minutes.
- Stir in the beef broth, blackberries and berry preserves.
- Mash the berries into the sauce with a wooden spoon.
- Continue simmering until the sauce is reduced and coats the back of a spoon.
- Remove from the heat and swirl in the cold butter.
- Taste for seasoning and add salt and pepper if needed.
- Serve the steak drizzled with the sauce.
center, fresh rosemary, kosher salt, olive oil, shallot, thyme, fruity red wine, beef stock, fresh blackberries, blackberry preserves, unsalted butter
Taken from www.foodnetwork.com/recipes/jamie-deen/rosemary-beef-tenderloin-with-blackberry-red-wine-sauce-recipe.html (may not work)