Rosemary Beef Tenderloin with a Blackberry Reduction

I love sauces.  Especially on my steak.  I know what they say…a good steak doesn’t need sauce.  But let’s agree to disagree.  This blackberry sauce is everything.  And then drizzle it over a perfectly cooked filet mignon?  Make my Rosemary Beef Tenderloin with a Blackberry Reduction and you’ve got yourself a dinner for the books!

Heat a cast iron skillet over high heat for 2 minutes.  While the skillet is heating up, pat dry the filet’s with a paper towel and season with the fresh rosemary, salt and pepper.

Add the oil to the skillet and then add the steaks and the rosemary sprig and sear for 4 minutes or so on each side or until the internal temperature is around 130 (for medium).

Remove the steaks and rosemary and loosely tent with foil to allow steaks to rest.

While the steak rest, lower the heat on the skillet to medium.  Add the shallots and thyme to the skillet and cook until tender (about 2 minutes).

Add in the wine and turn the heat back up to high.  Scrap up any browned bits that are stuck to the bottom of the pan and reduce the wine (cook for about 3 minutes).

Stir in the beef broth, blackberries and blackberry preserves.  Mash the berries into the sauce and continue simmering until the sauce is reduced and coats the back of a wooden spoon.

Remove from the heat and add the cold butter.

Taste and add more salt or pepper if necessary.  Serve the steak drizzled with the blackberry sauce.

Rosemary Beef Tenderloin with a Blackberry Reduction

  • Yield: 2 servings
  • Prep Time: 15 min
  • Cook Time: 20 min

Ingredients

  • 2 6 ounce filet mignon steaks
  • 2 tsp fresh rosemary minced, plus 1 sprig
  • Kosher salt and pepper to season the steak
  • 2 Tbsp olive oil
  • 1 shallot diced
  • 1 tsp fresh thyme minced
  • 1/2 cup fruity red wine (pinot noir)
  • 2/3 cup beef stock (I prefer low sodium)
  • 1/4 cup blackberries
  • 2 Tbsp blackberry preserves
  • 1 Tbsp unsalted butter

Instructions

  1. Heat a cast iron skillet over high heat for 2 minutes. While the skillet is heating up, pat dry the filet’s with a paper towel and season with the fresh rosemary, salt and pepper. Add the oil to the skillet and then add the steaks and the rosemary sprig and sear for 4 minutes or so on each side or until the internal temperature is around 130 (for medium). Remove the steaks and rosemary and loosely tent with foil to allow steaks to rest.

  2. While the steak rest, lower the heat on the skillet to medium. Add the shallots and thyme to the skillet and cook until tender (about 2 minutes). Add in the wine and turn the heat back up to high. Scrap up any browned bits that are stuck to the bottom of the pan and reduce the wine (cook for about 3 minutes). Stir in the beef broth, blackberries and blackberry preserves. Mash the berries into the sauce and continue simmering until the sauce is reduced and coats the back of a wooden spoon. Remove from the heat and add the cold butter. Taste and add more salt or pepper if necessary. Serve the steak drizzled with the blackberry sauce.

Tell me what you think!