Filet Mignon with Blackberry Sauce

By KatKD

Ingredients

• 2 filet mignon steaks, sized to suit your taste
• Salt and pepper
• 1 Tblspn butter
• 1 Tblspn olive oil
• 2-3 Tblspn chopped shallots
• 6 oz fresh blackberries
• 2 Tblspn Pomegranate liqueur
• ¼ cup low-sodium beef broth
• ½ tsp measurable Splenda
• 2 tsp Herbes de Provence
• ½ tsp salt
• ¼ tsp pepper
• ½ Tblspn butter

Details

Servings 2

Preparation

Step 1

Season the steaks to taste. Heat a heavy skillet over medium-high heat until very hot. Add the butter and olive oil and sear the steaks to desired doneness, about 3 minutes per side for medium-rare (for a 6 oz steak), turning once. Add the shallots when turning the steaks. Move the steaks to a plate and cover with a foil tent.

In the same skillet, add the blackberries and heat briefly to soften. When slightly cooked, mash the berries and add the Herbes de Provence, Splenda, salt and pepper. Add the Pomegranate liqueur and simmer to reduce some. Add the beef broth and continue to simmer so that the broth reduces and the flavors concentrate. The sauce should coat the back of a spoon. Remove from the heat and stir in the butter.

Drizzle over the steaks and serve.