Alex Shapiro
Chicago, IL
Filet Mignon with Blueberry Port Sauce
Ingredients:
2 slices bacon
2 tablespoons minced shallots
2 tablespoons unsalted butter, divided
1/2 cup dried blueberries
1/2 cup port
1/4 cup beef stock
1 1/2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced tarragon, plus extra for garnish
4 (6 ounce) filet mignons
Directions:
In a 10-inch skillet, cook bacon over moderate heat until crisp (about 4 minutes) and transfer to paper towels to drain. Pour off excess fat from skillet. Crumble bacon and reserve.
In same skillet, melt 1 tablespoon butter over medium heat. Cook shallots in butter stirring until softened. Add dried blueberries, port and beef stock. Simmer over medium-low heat until liquid is reduced by half (about 4 minutes). Stir in balsamic, 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and 1 tablespoon of remaining butter. Transfer sauce to a small bowl and stir in reserved bacon and minced tarragon. Keep sauce warm.
Cook filet mignon to medium rare. Place each filet on a plate and spoon over the top. Garnish with tarragon. Serves 4.
