Filet Mignon with Blackberries

• 4 (6-ounce) filet mignon steaks
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1/4 cup finely chopped shallots
• 1/2 cup dry red wine (recommended: Cabernet Sauvignon)
• 1 cup low-sodium beef broth
• 3 tablespoons blackberry preserves
• 2 tablespoons unsalted butter
• Compound butter, for garnish, recipe follows
• Blackberries, for garnish
• 1 stick unsalted butter, room temperature
• 1/4 cup fresh blackberries

1. Pat the steaks dry with paper towels and season generously with salt and pepper.
2. In a heavy skillet, heat the oil over medium-high heat until almost smoking.
3. Sear the steaks in the hot oil for 3 minutes per side for medium-rare.
4. Transfer the steaks to a serving plate, tent with foil, and let stand.
5. Using the same skillet, saute the shallots for 1 minute.
6. Add the red wine, scraping up any browned bits on the bottom of the pan.
7. Let wine boil until reduced by half.
8. Add broth and blackberry preserves, return to a boil and reduce by half.
9. (The sauce should coat the back of a spoon.)
10. Whisk in the 2 tablespoons butter.
11. Season sauce with additional salt and pepper, to taste.
12. To serve, drizzle the sauce over the steaks.
13. Place a pat of compound butter and scatter a few blackberries on the plate.
14. In a bowl, combine butter and blackberries and mix well.
15. Place on plastic wrap to mold into a log shape.
16. Wrap and refrigerate until ready to serve.

filet, salt, olive oil, shallots, red wine, beef broth, blackberry preserves, unsalted butter, butter, blackberries, unsalted butter, fresh blackberries

Taken from www.foodnetwork.com/recipes/filet-mignon-with-blackberries-recipe.html (may not work)