Peppered Steaks With Blackberry Sauce Food

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FILET MIGNON WITH BLACKBERRY SAUCE



Filet Mignon With Blackberry Sauce image

This is from the Food Network. I changed it by adding a chipotle pepper to the sauce for a spicy, sweet, smokey flavor.

Provided by Jazz Lover

Categories     Steak

Time 20m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 10

4 filet mignon steaks
2 tablespoons olive oil
1 garlic clove, minced
kosher salt
pepper
1/2 cup dry red wine
1 cup beef broth
3 tablespoons blackberry preserves
1 chipotle pepper, minced
2 tablespoons butter

Steps:

  • Season steaks with salt, pepper and garlic.
  • Heat oil over medium-high heat until almost smoking.
  • Sear the steaks in the hot oil for 3 minutes per side for medium-rare.
  • Transfer the steaks to a serving plate, tent with foil, and let stand.
  • Using the same skillet, add the red wine, scraping up any browned bits on the bottom of the pan.
  • Let wine boil until reduced by half.
  • Add broth, blackberry preserves and chipolte pepper.
  • Return to a boil and reduce by half. (The sauce should coat the back of a spoon.).
  • Whisk in the butter.
  • Season sauce with additional salt and pepper, to taste.
  • Drizzle sauce over the steaks.

Nutrition Facts : Calories 182.1, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.4, Sodium 190.5, Carbohydrate 11.4, Fiber 0.2, Sugar 7.5, Protein 0.7

PEPPER STEAKS WITH BLACKBERRY GLAZE



Pepper Steaks with Blackberry Glaze image

Number Of Ingredients 7

GLAZE
1/2 cup blackberry jam
1/4 cup red wine vinegar
STEAKS
3 teaspoons coarse ground black pepper
4 (4-ounce) boneless strip beef steaks
1/2 cup fresh or frozen blackberries, thawed

Steps:

  • 1. grill directions: Heat grill. In small saucepan, combine jam and vinegar. Cook over medium heat until jam is melted, stirring constantly. Remove from heat.2. Rub pepper on both sides of each steak. When ready to grill, place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 12 minutes or until of desired doneness, turning once.3. To serve, spread steaks with glaze top with berries.TIP:*To broil steaks, place on broiler pan broil 4 to 6 inches from heat using times above as a guide, turning once.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 250 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 1 g 5% * Cholesterol: 60 mg 20% * Sodium: 45 mg 2% * Total Carbohydrate: 30 g 10% * Dietary Fiber: 2 g 8% * Sugars: 21 g * Protein: 24 g * Vitamin A: 0% * Vitamin C: 8% * Calcium: 2% * Iron: 15% * Dietary Exchanges: 2 Fruit, 3 1/2 Very Lean Meat or 2 Carbohydrate, 3 1/2 Very Lean Meat

Nutrition Facts : Nutritional Facts Serves

STEAKS, SAUTEED ONIONS WITH A BLACKBERRY BRANDY SAUCE



Steaks, Sauteed Onions With a Blackberry Brandy Sauce image

This is a simple quick sauce to drizzle over steaks. It is impressive and really unique. I love to pair some of the same flavors by making a salad with fresh blackberries, bleu cheese, candied walnuts and a creamy maple/brandy dressing, my simple mashed parsnips and cauliflower for a different side dish and pumpernickle or rye rolls. I have served this over skirt steak and over fillet mignon as well. It is just a great sauce for a nice change.

Provided by SarasotaCook

Categories     < 60 Mins

Time 40m

Yield 4 Steak, 4-6 serving(s)

Number Of Ingredients 15

4 steaks (you can use a cut such as a skirt steak, but I prefer individual steaks, Delmonico, Fillet Mignon, o)
salt
pepper
olive oil to saute the steak
2 large onions, cut in half and thin sliced
1 tablespoon butter
salt
pepper
1/2 teaspoon fresh thyme
3/4 cup seedless blackberry jam
1/2 cup white wine
2 tablespoons brandy (if you don't to buy a whole bottle, buy those little nips, what I call airplane bottles or hotel bot)
1 garlic clove, minced
1/2 teaspoon Dijon mustard
2 tablespoons butter

Steps:

  • Steaks -- I like to saute mine in a cast iron pan, but any large heavy saute pan will work for this. If you decide to go with a skirt steak they will not have to be finished in the oven, but if you use a thicker cut of meat, you will need a oven proof pan to finish the cooking in the oven.
  • Heat the pan to medium high heat and add the olive oil. Season the steak well on both sides with salt and pepper and bring to room temperature. Sear the steak on one side for 4-5 minutes until nice and brown (the time will depend of how thick the steak is) and then flip. I like to finish in a 425 degree oven for about 5-8 minutes until it reaches your desired internal temperature. NOTE: These times are based on on 1 1/2" thick strip or fillet. Remove the steak once done and transfer to a plate and cover with foil to let rest.
  • Onions -- As the steak finishes in the oven, cook the onions in a separate small sauce pan. Heat to medium high and then add the butter and onions. Season with salt and pepper and saute 5-8 minutes until the onions are lightly golden brown and tender. Finish by adding the thyme. Just reduce to low while the steaks finish and you make the sauce.
  • Sauce -- After the steak is done and resting, return the pan to the stove on medium heat. Add in the garlic and cook just a minute, then add the white wine to deglaze the pan. Scrape up the drippings as well. Cook just a couple of minutes so it reduces slightly. It doesn't take long. Then remove the pan off the heat as you stir in the brandy and then return it. NEVER pour a flammable liquid like brandy directly over the heat. Return to medium heat and bring to a boil. Then remove from the heat and add in the mustard, butter and blackberry jam. Just whisk everything together. The heat of the pan and wine will warm up everything perfectly.
  • Serve -- Plate the steak and top with a few of the onions. Then drizzle a little of the sauce on the top. If you go with a skirt steak or something similar you can slice up the steak on a batter and serve it the same way with the onions and sauce.
  • As I said I love a green salad with blackberries, blue cheese and candied walnuts to bring all the flavors together and my parsnips and cauliflower puree for a nice twist to mashed potatoes. Make the potatoes (aka cauliflower) and the walnuts all ahead, so it is just matter of a quick reheat and the steak. A gorgeous dinner for friends one night.

PEPPER STEAKS WITH BLACKBERRY GLAZE



Pepper Steaks With Blackberry Glaze image

We had some frozen blackberries so I made this last week for dinner. It was very different, we loved it.

Provided by Dancer

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup red wine vinegar
1/2 cup blackberry jam
1/2 cup blackberries, fresh or 1/2 cup frozen blackberrie
2 tablespoons soy sauce
4 sirloin steaks
3 teaspoons ground black pepper
1 teaspoon creole seasoning
2 teaspoons garlic, crushed
2 teaspoons lemon pepper

Steps:

  • Heat grill.
  • In small saucepan, combine jam, vinegar and soy sauce.
  • Cook over medium heat until jam is melted, stirring constantly.
  • Remove from heat and add berries.
  • Rub dry seasonings onto both sides of each steak.
  • When ready to grill, oil grill rack.
  • Place steaks on grill over medium heat and cook until steaks reach desired doneness.
  • To serve, spread glaze onto steaks and top with berries.

Nutrition Facts : Calories 1131.3, Fat 70.3, SaturatedFat 27.4, Cholesterol 300.9, Sodium 731.5, Carbohydrate 31.3, Fiber 1.9, Sugar 20.5, Protein 87.9

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