Filet Medallions with Blackberry Sauce Recipe
Filet Medallions with Blackberry Sauce is a sophisticated and flavorful dish featuring tender filet mignon medallions cooked to medium-rare perfection, topped with a rich, tangy blackberry sauce accented with bourbon and balsamic vinegar. Enhanced with a fragrant herb butter of garlic, rosemary, and thyme, this elegant entrée pairs wonderfully with classic sides like mashed potatoes and green beans or asparagus.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Blackberry Sauce
- 1 medium shallot, peeled and chopped
- 1 tablespoon butter
- 1 cup blackberries
- 1 tablespoon sugar
- ⅓ cup beef stock
- 1 tablespoon balsamic vinegar
- 2 tablespoons bourbon
- 1 tablespoon water
- 1 tablespoon cornstarch
- Salt and pepper to taste
Filet Medallions
- 1 ½ pounds filet mignon, 1-inch-thick, sliced into medallions
- 2 tablespoons vegetable oil
- 1-2 teaspoons salt
- 1-2 teaspoons pepper
Herb Butter
- ⅓ cup butter, softened
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
Instructions
- Prepare the Blackberry Sauce: In a medium skillet, heat the butter over medium heat. Add the chopped shallots and sauté carefully for 2-3 minutes until softened and beginning to brown, ensuring not to burn the butter.
- Make the Cornstarch Slurry: In a small bowl, mix together water and cornstarch until smooth to create a slurry that will thicken the sauce.
- Cook the Sauce: To the skillet with shallots, add blackberries, sugar, beef stock, balsamic vinegar, bourbon, and the cornstarch slurry. Bring the mixture to a boil while stirring continuously.
- Simmer and Season: Once boiling, reduce the heat to low and let the sauce simmer for 3-5 minutes until thickened. The sauce is ready when a spatula leaves a clear trail that does not fill back in. Season with salt and pepper to taste. Optionally, puree the sauce lightly with an immersion or regular blender for a smoother texture. Set the sauce aside.
- Make Herb Butter: In a small bowl, combine softened butter with minced garlic, chopped rosemary, and chopped thyme, mixing well. Set aside.
- Prepare the Filet Medallions: Using a sharp knife, slice the filet mignon into 1 to 1 ½ inch thick medallions. Sprinkle all sides generously with salt and pepper.
- Cook the Medallions: Heat vegetable oil in a medium to large skillet over high heat until hot. Add the medallions and cook for 2-3 minutes on each side to achieve medium-rare doneness. While cooking, dollop herb butter onto the medallions to melt and infuse flavor.
- Serve: Remove the medallions from the skillet. Drizzle with the prepared blackberry sauce. Serve immediately alongside mashed potatoes and green beans or asparagus for a complete meal.
Notes
- Internal Temperature Guidelines: Rare 120-130°F, Medium Rare 130-135°F, Medium 135-145°F, Medium Well 145-155°F.
- Herb butter adds rich and aromatic flavor to the naturally lean filet mignon.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Blackberry sauce can be adjusted in sweetness or thickness by varying sugar and cornstarch amounts as preferred.
