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. 

4 (8ounce) filet mignon steaks
2 tablespoons good olive oil
Kosher salt & freshly ground black pepper, to taste

2/3 cup beef stock
2/3 Cabernet Sauvignon
3 tablespoons seedless blackberry preserves
Kosher salt & freshly cracked black pepper, to taste
A handful of fresh blackberries, for garnish

Preheat oven to 400 degrees.

Patthe steaks dry with a paper towel and season generously with salt andpepper. In a heavy, ovenproof skillet, heat the olive oil overmedium-high heat until almost smoking. Sear the steaks, on 1 side only,for 2 minutes until the meat begins to caramelize. Resist the urge totouch or poke at the meat so that caramelization actually has thechance to occur. You want your steaks to have that perfect contrast intexture, seared and crusty on one side, tender and juicy on the other.Without flipping the steak, transfer the pan to the oven and roast forabout 7 minutes for medium rare (or when a meat thermometer registers135 degrees.)

Meanwhile, in a small saucepan, combine beefstock, Cabernet Sauvignon and blackberry preserves. Bring to the boil,reduce to a simmer and allow the mixture to reduce by half. The sauceis ready when it becomes slightly thick and syrupy and can coat theback of a spoon. Season with pepper, but taste before adding any saltbecause canned stocks and broths tend to be a bit salty. It’s alwaysbetter to err on the side of caution.

When the steaks are done,remove from the oven and allow them to rest loosely tented under apiece of aluminum foil for about 5 minutes. To serve, drizzle theblackberry Cabernet sauce over the steaks, scatter a few blackberrieson the plate and unleash the carnivore within.

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