Cast Iron Filet w/ Blackberry Sauce Recipe
Filet Mignon with Blackberry Brandy Sauce
Makes 2 steaks
2 (7- to 8-ounce) Paradise Locker Meats Filets of Tenderloin
4 tablespoons butter, divided use
Salt and pepper
1 teaspoon minced garlic
½ cup Of The Earth Blackberry Liqueur (available in our retail store) or other blackberry brandy
6 to 8 whole blackberries
2 teaspoons fresh thyme
1 tablespoon heavy cream, if desired
Remove steaks from the bag, rinse, and pat dry with paper towel. Allow meat to come to room temperature, about 30 minutes.
On a 400-degree gas grill, melt 2 tablespoons butter in a cast-iron skillet. Season filets and sear on both sides to create a light-brown crust, about 3-5 minutes. Move the filets on a cool part of the grill and allow the interior to cook to a temperature of 130 degrees on a meat thermometer. Filets are best served at medium-rare! Remove from the skillet and allow steaks to rest.
Meanwhile, add remaining 2 tablespoons butter to pan juices and allow to melt over medium heat. Add garlic and cook until it begins to color. Turn down heat and add brandy. Allow the sauce to simmer for 10 minutes.
Add berries and thyme and allow to cook several more minutes, until the berries are soft. Smash the softened berries with the back of a spatula and add thyme. Serve with seeds or strain to remove. If a richer sauce is desired, add cream at the end and gently stir to combine
Ladle sauce over the filet. Serve with roasted asparagus.
