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!
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.
What you need for filet medallions with blackberry sauce?
Blackberry Sauce: Shallot, Butter, Blackberries, Sugar, Beef Stock, Balsamic Vinegar, Bourbon, Water, Cornstarch
Filet Medallions: Filet Mignon Steaks, Vegetable Oil, Salt, Pepper
Herb Butter: Butter, Garlic, Rosemary, Thyme
How to make filet medallions?
- Slice filet mignon into 1-1 ½ inch thick medallions. Sprinkle with salt and pepper.
- Heat oil in a skillet, once hot add medallions and cook for 2-3 minutes on each side.
- 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 130-135°F.
Beef Steak and Roast Temperatures
- Rare: 120-130°F
- Medium Rare: 130-135°
- Medium: 135-145°F
- Medium Well: 145-155°F
- Well: 155°+
When cooking steaks and roasts, the meat will typically continue cooking and raise by a 5-10° 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.
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!
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- Use room temp/softened butter.
- Chop herbs and mince garlic.
- Stir herbs and garlic into 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.
- 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.
- Add salt and pepper to taste.
- 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).
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!
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.
If you have leftovers store in an airtight container in the fridge for up to 3-4 days.
Filet Medallions with Blackberry Sauce
Ingredients
Blackberry sauce
- 1 shallot medium sized, peeled and chopped
- 1 tbs butter
- 1 cup blackberries
- 1 tbs sugar
- ⅓ cup beef stock
- 1 tbs balsamic vinegar
- 2 tbs bourbon
- 1 tbs water
- 1 tbs cornstarch
- Salt and Pepper to taste
Filet Medallions
- 1 ½ lbs 1-inch-thick filet mignon sliced into medallions
- 2 tbs vegetable oil
- 1-2 teaspoon salt
- 1-2 teaspoon pepper
Herb Butter
- ⅓ 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.
- In a separate bowl combine water and corn starch.1 tbs cornstarch, 1 tbs water
- Add blackberries, sugar, beef stock, balsamic vinegar, bourbon and cornstarch slurry to sautéed shallots. Bring to a boil while stirring.1 cup blackberries, 1 tbs sugar, ⅓ cup beef stock, 1 tbs balsamic vinegar, 2 tbs bourbon
- 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
- You can use the sauce as is or puree it a bit with either an immersion blender, or a regular blender. Set aside.
Herb Butter
- In a small bowl combine softened butter, minced garlic, chopped rosemary and thyme⅓ cup butter, 2 cloves of garlic, 1 teaspoon fresh rosemary, 1 teaspoon fresh thyme
Filet Medallions
- Using a sharp knife, slice filet mignons into 1-1 ½ inch thick slices.1 ½ lbs 1-inch-thick filet mignon sliced into medallions
- 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 it’s cooking.2 tbs vegetable oil
- Remove from skillet and drizzle with blackberry sauce. Serve with mashed potatoes and asparagus or green beans.
Notes
- Internal Temps: Rare: 120-130°F, Medium Rare: 130-135°, Medium: 135-145°F, Medium Well: 145-155°F
- 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.
Lisa says
Love this recipe! The blackberry sauce is incredible and the filets with the butter are so delicious!