Chef David Lawrence: Pan-Seared Filet Mignon with Blackberry Cabernet Sauce
Thereare those who would argue a good steak needs no adornment and I tend toagree. But, this sauce is sophisticated and unexpected. All I can sayis, give it a try and you’ll see what I mean. FOR THE STEAKS4 (8ounce) filet mignon steaks2 tablespoons good olive oilKosher salt & freshly ground black pepper, to taste…