Filet Medallions with Blackberry Sauce

5 from 1 vote

These Filet Medallions with Blackberry Sauce are tender, juicy, and topped with a rich, tangy sauce—perfect for a special dinner at home.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American

Servings:

Calories: 287kcal

In a medium skillet, heat butter and diced shallots over medium heat. Be careful not to burn the butter.
1 shallot, 1 tbs butter
Sauté 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 the heat to low and simmer for 3-5 minutes until thickened. It's thick enough that when you can take a spatula through the sauce, 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.

In a small bowl, combine softened butter, minced garlic, chopped rosemary, and thyme.
⅓ cup butter, 2 cloves garlic, 1 teaspoon fresh rosemary, 1 teaspoon fresh thyme

Using a sharp knife, slice filet mignon into 1-1 ½ inch thick slices.
1 ½ lbs filet mignon
Sprinkle all sides of the medallions with salt and pepper.
1-2 teaspoon salt, 1-2 teaspoon pepper
In a medium- to large-sized 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 the skillet and drizzle with blackberry sauce. Serve with mashed potatoes and asparagus or green beans.

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 airtight container in the refrigerator for 3-4 days.