See Also: Beef Dishes · Cooking Club · Main Dishes · Meat Dishes
Filet Mignon with Blueberry Glaze
From Dorothy McNett's recipes at www.dorothymcnett.com. Use any good quality tender cut of beef, and this is also wonderful with lamb or pork.
2-3 filet mignon steaks, or as desired
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon fresh or dried thyme
2 tablespoons oil or butter
1 small onion or shallot, diced
3-4 cloves garlic, minced
1/3 cup brandy or red wine
1 cup blueberries
1/8 - 1/4 teaspoon dried chili pepper flakes
Lightly sprinkle the steaks with the salt, pepper and thyme. Set aside. In heavy bottomed saute pan, heat the oil and then gently saute the chopped onion and garlic about 1 - 2 minutes. Scoot the mixture to the sides of the pan and add the steaks. Cook 1-3 minutes on each side, or done to your liking. Remove meat and juices to serving platter. Quickly add the brandy to the hot pan, stirring with a spatula to bring up all of the good bits clinging to the pan, using a figure 8 motion while stirring. Add the blueberries and chili flakes, adding just a bit more brandy or wine if needed. Cook just to heat the blueberries and to have some of them bursting open. Serve over the steaks.
Recipe created 2012-04-07.
