Go Back
–+ servings
filet medallions featured image
Print Recipe
5 from 1 vote

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!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 287kcal
Author: Lisa Killian

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.
    sautéed 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 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
    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
    ⅓ 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 ½ inch thick slices.
    1 ½ 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 it’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: 120-130°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.

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