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    Home ยป Recipes ยป Beef Recipes

    Filet Medallions with Blackberry Sauce

    Published: Nov 29, 2024 by Lisa Killian ยท This post may contain affiliate links. Please read myย  disclosure policy.

    filet medallions pinterest image.
    โ†“ Jump to Recipe

    Filet Medallions with Blackberry Sauce is a decadent and delicious dish that is perfect for when you want something a little extra tasty for dinner. Easy to make and full of flavor, this is perfect for a fancy birthday, anniversary, or any celebration!

    filet medallions with black berry sauce drizzled over them.
    This is a favorite birthday dinner for us!

    Why you will love this recipe?

    Filet Mignon- tender, delicious, and a great cut of meat!

    Blackberry Sauce- savory and full of depth, such a great addition!

    Herb Butter- This flavorful butter is the perfect addition to a lean cut of meat like filet mignon!

    If you want more tasty meat recipes check out my delicious steak pasta, wagyu burgers, chuck roast, smoked tri tip, and this amazing smoked ribeye.

    close up of filet medallions in cast iron skillet.
    The butter adds extra flavor!

    What you need for filet medallions with blackberry sauce?

    Blackberry Sauce: Shallot, Butter, Blackberries, Sugar, Beef Stock, Balsamic Vinegar, Bourbon, Water, Cornstarch

    blackberry sauce ingredients in bowls.
    This sauce is so incredibly flavorful!

    Filet Medallions: Filet Mignon Steaks, Vegetable Oil, Salt, Pepper

    filet medallions ingredients.
    Just a few ingredients for the medallions!

    Herb Butter: Butter, Garlic, Rosemary, Thyme

    herb butter ingredients.
    The butter is simple!
    piercing a piece of meat with fork.
    Cooked to Med-Rare is perfect for me!

    How to make filet medallions?

    • Slice filet mignon into 1-1 ยฝ inch thick medallions. Sprinkle with salt and pepper.
    filet medallions cut from filet mignon.
    Cut them nice and thick!
    • Heat oil in a skillet, once hot add medallions and cook for 2-3 minutes on each side.
    filet medallions in cast iron pan with butter on them
    I love getting a good sear on each piece.
    • Check with a thermometer for your preferred temp for doneness. I like fillet mignon/medallions to be medium rare which is an internal temperature of 130-135ยฐF.
    filet medallion on fork.
    Every bite is amazing!

    Beef Steak and Roast Temperatures


    • Rare: 120-130ยฐF
    • Medium Rare: 130-135ยฐ
    • Medium: 135-145ยฐF
    • Medium Well: 145-155ยฐF
    • Well: 155ยฐ+

    When cooking steaks and roasts, the meat will typically continue cooking and raise by a 5-10ยฐ degrees once you take it off the grill/smoker/oven.  Carry over cooking is more likely to occur when meat is cooked at higher temperatures.

    close up of filet medallions
    These medallions are melt in your mouth good!

    How to make herb butter?

    Herb butter adds fat to the meat, since filet mignon is typically lean, which means it will have more depth of flavor! I use this on thanksgiving chicken, herb butter turkey and no knead bread too!

    Save this for later!

    We'll email this post to you, so you can come back to it later!

    Don't worry, I promise not to spam you!

    • Use room temp/softened butter.
    • Chop herbs and mince garlic.
    • Stir herbs and garlic into butter.
    herb butter mixed in bowl.
    Love this butter!

    How to make blackberry sauce?

    I first had blackberry sauce on elk medallions, years ago, and it was such a delicious savory addition, I knew it would go great with filet mignon.

    • In a small bowl stir together cornstarch and water. Set aside.
    • Heat butter and diced shallots over medium heat.
    • Sautee shallots for 3-5 minutes.
    corn starch slurry in bowl.
    Make the slurry.
    sautรฉed shallots in pan.
    Sautee the shallot.
    • Add blackberries, sugar beef stock, balsamic vinegar, bourbon, and cornstarch slurry.
    • Bring to a boil while stirring, then reduce heat to low and simmer for a few minutes to thicken. It's thick enough when you can take a spatula through the sauce and it doesn't fill back in.
    blackberry sauce before simmering in pan.
    Simmer everything.
    blackberry sauce simmered and thickened in pan.
    It's thick when it looks like this!
    • Add salt and pepper to taste.
    blackberry sauce after blending with immersion blender.
    Blending brings out the color!
    blackberry sauce after pour through a strainer.
    Strain for a smoother sauce.
    • Your can leave the sauce chunky or puree with an immersion blender and pour through a mesh strainer to get a smooth sauce ( I recommend at least blending it).
    blackberry sauce spooned out of bowl.
    This sauce is so good on everything!

    Products Used and Highly Recommended:

    Thermometer: I love using my Thermoworks Dash or Thermapen One to get accurate internal temps!

    Garlic Twister: This minces garlic so easily!

    Substitutions and Variations

    Meat- Use a ribeye, flat iron steaks, elk filets, or venison backstrap!

    Sauce- Try my cranberry molasses sauce from my smoked spatchcock turkey sometime too! Savory, delicious, and hard to not put on everything!

    filet medallions on top of mashed potatoes with herb buter on top
    This is such are delicious meal!
    What to serve with filet medallions?

    I love to serve these with a side of mashed potatoes, the best deviled eggs, green beans, corn, brussel sprouts with maple syrup, sweet potato rolls, or a delicious arugula pear salad.

    How to store leftovers?

    If you have leftovers store in an airtight container in the fridge for up to 3-4 days.

    pouring blackberry sauce over filet medallions.
    Don't forget to save this recipe for later!
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    filet medallions featured image

    Filet Medallions with Blackberry Sauce

    Filet Medallions with Blackberry Sauce is a decadent and delicious dish that is perfect for when you want something a little extra tasty for dinner. Easy to make and full of flavor, this is perfect for a fancy birthday, anniversary, or any celebration!
    5 from 1 vote
    Print Pin
    Author: Lisa Killian
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 25 minutes minutes
    Course: Main Course
    Cuisine: American
    Servings: 4

    Ingredients

    Blackberry sauce

    • 1 shallot medium sized, peeled and chopped
    • 1 tbs butter
    • 1 cup blackberries
    • 1 tbs sugar
    • โ…“ cup beef stock
    • 1 tbs balsamic vinegar
    • 2 tbs bourbon
    • 1 tbs water
    • 1 tbs cornstarch
    • Salt and Pepper to taste

    Filet Medallions

    • 1 ยฝ lbs 1-inch-thick filet mignon sliced into medallions
    • 2 tbs vegetable oil
    • 1-2 teaspoon salt
    • 1-2 teaspoon pepper

    Herb Butter

    • โ…“ cup butter softened
    • 2 cloves of garlic minced
    • 1 teaspoon fresh rosemary chopped
    • 1 teaspoon fresh thyme chopped

    Instructions

    Blackberry Sauce

    • In a medium skillet heat butter and diced shallots over medium heat. Be careful not to burn the butter.
      1 shallot, 1 tbs butter
    • Sautee the shallots for 2-3 minutes until softened and starting to brown.
      sautรฉed shallots in pan.
    • In a separate bowl combine water and corn starch.
      1 tbs cornstarch, 1 tbs water
      corn starch slurry in bowl.
    • Add blackberries, sugar, beef stock, balsamic vinegar, bourbon and cornstarch slurry to sautรฉed shallots. Bring to a boil while stirring.
      1 cup blackberries, 1 tbs sugar, โ…“ cup beef stock, 1 tbs balsamic vinegar, 2 tbs bourbon
      blackberry sauce before simmering in pan.
    • Once at a boil reduce heat to low and simmer for 3-5 minutes until thickened. It's thick enough when you can take a spatula through the sauce and it doesn't fill back in. Add salt and pepper to taste.
      Salt and Pepper to taste
      blackberry sauce after simmering.
    • You can use the sauce as is or puree it a bit with either an immersion blender, or a regular blender. Set aside.
      blackberry sauce after pour through a strainer.

    Herb Butter

    • In a small bowl combine softened butter, minced garlic, chopped rosemary and thyme
      โ…“ cup butter, 2 cloves of garlic, 1 teaspoon fresh rosemary, 1 teaspoon fresh thyme
      herb butter mixed in bowl.

    Filet Medallions

    • Using a sharp knife, slice filet mignons into 1-1 ยฝ inch thick slices.
      1 ยฝ lbs 1-inch-thick filet mignon sliced into medallions
      filet medallions cut from filet mignon.
    • Sprinkle all sides of the medallions with salt and pepper.
      1-2 teaspoon salt, 1-2 teaspoon pepper
    • In a medium-large skillet heat oil on high. Once oil is hot add the medallions and cook 2-3 minutes on each side for medium rare. Dollop the butter on the steak as itโ€™s cooking.
      2 tbs vegetable oil
      filet medallions in cast iron pan with butter on them
    • Remove from skillet and drizzle with blackberry sauce. Serve with mashed potatoes and asparagus or green beans.
      filet medallions with blackberry sauce on white platter.

    Notes

    Tips and Tricks
    • Internal Temps: Rare: 120-130ยฐF, Medium Rare: 130-135ยฐ, Medium: 135-145ยฐF, Medium Well: 145-155ยฐF
    • Butter adds extra flavor since filet mignon is a lean cut.
    • Store any leftovers in an air tight container in the refrigerator for 3-4 days.

    Nutrition

    Calories: 287kcal | Carbohydrates: 11g | Protein: 1g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 768mg | Potassium: 142mg | Fiber: 2g | Sugar: 6g | Vitamin A: 665IU | Vitamin C: 9mg | Calcium: 28mg | Iron: 1mg

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    Comments

      5 from 1 vote

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      Recipe Rating




    1. Lisa says

      October 23, 2024 at 8:08 pm

      5 stars
      Love this recipe! The blackberry sauce is incredible and the filets with the butter are so delicious!

      Reply
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