Filet Mignon with Blueberry-Bourbon Barbecue Sauce

Here is another good one from Eating Well magazine.

Filet Mignon with Blueberry-Bourbon Barbecue Sauce

From EatingWell:  August/September 2006, EatingWell for a Healthy Heart Cookbook (2008)

Blueberries, loaded with antioxidants, have a balance of sweet and sour, which makes them an excellent base for a rich, tangy barbecue sauce. Fresh thyme rubbed on the steak dovetails wonderfully with the blueberries. Serve with fresh tomato wedges.

4 servings | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

 

• 1 1/2 teaspoons canola oil
• 1/2 small red onion, chopped
• 2 cloves garlic, chopped
• 1 jalapeño pepper, seeded and chopped
• 1/4 cup bourbon
• 1 cup fresh or frozen (not thawed) blueberries
• 1/4 cup ketchup
• 3 tablespoons cider vinegar
• 1 tablespoon brown sugar
• 1 1/2 teaspoons molasses
• Pinch of ground allspice

Filet Mignon

• 1 tablespoon chopped fresh thyme
• 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon coarsely ground pepper
• 1 pound filet mignon, 1 1/2 to 2 inches thick, trimmed and cut into 4 portions

Preparation

1. To prepare sauce: Heat oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, 2 to 5 minutes. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 15 to 20 minutes.
2. Preheat grill to high.
3. Combine thyme, oil, salt and pepper in a small bowl. Rub the mixture on all sides of steaks. Grill the steaks 3 to 5 minutes per side for medium-rare. Let the steaks rest for 5 minutes before serving with the sauce.

Nutrition

Per serving : 309 Calories; 12 g Fat; 3 g Sat; 6 g Mono; 67 mg Cholesterol; 16 g Carbohydrates; 25 g Protein; 1 g Fiber; 430 mg Sodium; 462 mg Potassium

Fileno al Mirtillio (Filet Mignon with Blueberry Steak Sauce)

This recipe is a copy cat of a steak sauce that is from a restaurant in Florence, Italy called Acqua al Due.  The recipe was created by Sara and posted on tastebook.com.  There are many food bloggers posting about how wonderful this steak is.  It sounds absolutely yummy. 

Fileno al Mirtilio (Blueberry Steak Sauce)

based on original dish from Acqua al Due in Florence from Sara @tastebook.com

3 tbsp. butter or margarine
2 small shallots (or 1 medium), finely chopped
2 tbsp. flour
¼ c. sherry vinegar
¼ c. ketchup
3 tbsp. dijon mustard
¼ c. orange juice
¼ c. molasses
½ tsp. dried thyme
2 c. fresh or frozen blueberries
¼ tsp. dried sage, crumbled
salt and ground pepper to taste

Melt butter in large skillet over medium heat. Add shallots and saute 3-4 minutes, until shallots are translucent, but not browned. Sprinkle in flour, stir to blend and cook, stirring constantly until the mixture begins to bubble.

Add - vinegar, ketchup, mustard, orange juice, molasses, thyme and sage and stir to combine. Add blueberries and stir to combine. Increasing head to medium-high, bring to a boil. Reduce to a simmer and cook, stirring often for about 15 minutes until the mixture is thickened and glossy.

Season with salt and pepper to taste. Cool then transfer the mixture to a food processor or blender and puree for 30-40 seconds until very smooth.

Grill filet fignon to your taste and pour blueberry steak sauce over steak.

Enjoy!