Filet Mignon

For the Steaks:
4 (8 oz) filet mignon steaks
Kosher salt and freshly cracked black pepper
2 tbsps extra-virgin olive oil
For the Sauce:
2/3 cup beef stock
2/3 cup Cabernet Sauvignon
3 tbsps seedless blackberry preserves
Kosher salt and freshly cracked black pepper, to taste
A handful fresh blackberries, for garnish



Preheat the oven to 400ºF.
Filet Mignon

To make the steaks, pat the steaks dry with a paper towel and season generously with salt and pepper. In a heavy, ovenproof skillet, heat the oil over medium-high heat until almost smoking. Sear the steaks, on 1 side only, for 2 to 3 minutes until the meat begins to caramelize. Do not touch or poke at the meat so that caramelization can occur. You want your steaks to have that perfect contrast in texture: seared and crusty on one side, tender and juicy on the other. Without flipping the steak, transfer the pan to the oven and roast for about 7 to 9 minutes for medium-rare (when a meat thermometer registers 130º to 140ºF).

Meanwhile, to make the sauce, in a small saucepan combine the beef stock, Cabernet Sauvignon, and blackberry preserves. Bring to a boil. Reduce to a simmer and allow the mixture to reduce by two-thirds. The sauce is ready when it becomes slightly thick and syrupy and coats the back of a spoon. Season with pepper, but taste before adding any salt, because canned stocks tend to be a bit salty.

Remove the steaks from the oven and allow them to rest, loosely tented under a piece of aluminum foil, about 5 minutes. To serve, drizzle the sauce over the steaks and scatter a few blackberries on the plate.