A reduction of wine, berries and blackberry jam makes a perfect foil for peppered filet mignon.

Makes 4 servings.

Prep Time: 10 minutes
Cook Time: 15 minutes

Nutritional Information

For 1 serving
Calories: 353
Sodium: 268mg
Fat: 19g
Carbohydrates: 12g
Cholesterol: 93mg
Fiber: 2g
Protein: 30g

Peppered Filet Mignon with Blackberry Sauce

Ingredients

1 teaspoon McCormick® Gourmet Collection Black Peppercorns, Tellicherry, crushed
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
4 beef tenderloin steaks (filet mignon), trimmed (about 5 ounces each and 1 1/2-inch thick))
1 tablespoon olive oil
1/3 cup dry red wine
2 tablespoons seedless blackberry jam
1/3 cup Kitchen Basics® Original Beef Stock
2 tablespoons butter
3/4 cup fresh or frozen blackberries
1/2 cup fresh or frozen blueberries

Directions

1. Rub crushed peppercorns and sea salt on both sides of each steak.

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

3. Stir wine into skillet, scraping brown bits from bottom of skillet. Stir in jam and stock with wire whisk until well blended. Bring to boil on medium heat. Reduce heat to low; simmer 2 minutes or until liquid is reduced by half. Stir in butter until melted. Add berries; stir gently about 1 minute until heated through. Serve steaks with berry sauce.

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