Thyme /Peppered Filet Mignon With Blueberry-Bourbon Sauce |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is from and am posting this as a request. This sauce should taste fantastic! Can't wait to taste it! Am posting the recipe as is but we would make it without the jalapenos. Can be frozen for up to 3 months. Ingredients:
1 tablespoon canola oil |
1 small red onion, chopped |
4 garlic cloves, chopped |
1 -2 jalapeno, seeded and chopped |
1/2 cup bourbon |
2 cups fresh blueberries (not thawed) or 2 cups frozen blueberries (not thawed) |
1/2 cup ketchup |
1/3 cup cider vinegar |
2 tablespoons brown sugar |
1 tablespoon molasses |
1/8 teaspoon ground allspice |
1 tablespoon chopped fresh thyme |
1 tablespoon extra virgin olive oil |
3/4 teaspoon kosher salt |
1/2 teaspoon fresh ground coarse pepper |
4 filet mignon steaks (1.5to2-inch thick) |
1/4 cup barbecue sauce, to taste (blueberry-bourbon sauce) |
Directions:
1. MAKE BLUEBERRY-BOURBON SAUCE:.
2. Heat oil in a large saucepan over medium heat.
3. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes.
4. Add garlic and jalapeno(if using) and cook, stirring until fragrant, about 30 seconds.
5. Add bourbon, increase heat to high, and bring to a boil; cook until most of the liquid has evaporated, about 5 minutes.
6. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil.
7. Reduce the and simmer, stirring occasionally, until thickened, about 20 minutes.
8. FILET MIGNONS:.
9. Preheat grill to high.
10. Combine thyme, oil, salt and pepper in a small bowl.
11. Rub the mixture on all sides of steaks.
12. Grill the steaks 3-5 minutes per side for medium-rare.
13. Let the steaks rest for 5 minutes before serving with Blueberry-Bourbon Sauce.
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