Peppered Filet Mignon with Blackberry Glaze

A reduction of red wine and blackberry preserves perfectly complements tender, juicy steak in this this Peppered Filet Mignon with Blackberry Glaze. Oregon Blackberries once again shine on the main plate!

peppered filet mignon with blackberry glaze


Compound butter:
1 stick unsalted butter
¼ cup thawed frozen blackberries

1 teaspoon crushed black peppercorns
1-teaspoon sea salt
4 filet mignon about 5 ounces each and 1 ½ inch thick
1-tablespoon olive oil

Blackberry Glaze:
¼ cup finely chopped shallots
½ cup dry red wine (Cabernet preferred)
1 cup beef broth
3 tablespoons seedless blackberry preserves
2 tablespoons unsalted butter


Compound Butter

In a bowl combine thawed blackberries and softened butter and mix well. Place on plastic wrap and mold into a log shape. Wrap and refrigerate for at least 2 hours.


Steaks and Blackberry Glaze

Step 1 

Rub crushed peppercorns and sea salt on both sides of steak

Step 2

Heat oil in large heavy skillet on medium-high heat. Add steaks cook 6-8 minutes or until desired doneness turning once. Remove from skillet keep warm.

Step 3

In the same skillet, sauté shallots for one minute. Stir wine into skillet, scraping any brown bits from the bottom and sides. Let wine boil until reduced by half. Stir in blackberry preserves and broth, let boil until reduced by half. Whisk in butter. Season with salt and pepper to taste.

Step 4

Serve steaks with sauce drizzled over. Place a pat of compound butter on each steak.