Blackberry and Herb Filet Mignon (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
4 (8-ounce) filet mignon medallions |
1 (1.06-ounce) packet herb marinade mix (recommended: mccormick grill mates) |
1 tablespoon herbs de provence |
1/3 cup cognac |
3 tablespoons black and raspberry vinegar |
3 tablespoons olive oil |
1 cup frozen blackberries, thawed |
2 tablespoons butter |
fresh blackberries, for garnish |
Directions:
1. In large zip-top bag, combine all ingredients, except butter and fresh blackberries. Squeeze out air and seal bag. Massage bag until well combined and marinade mix is dissolved. Marinate in refrigerator 6 to 8 hours. Remove filets from refrigerator 30 minutes before cooking.
2. Melt butter in heavy-bottomed, or cast iron, skillet over medium-high heat.
3. Remove steaks from marinade and sear for 3 to 5 minutes per side.
4. Serve hot, topped with pan juices and fresh blackberry garnish.
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