AMATEUR KITCHEN

Serves: 4

Prep: 10 minutes

Cook: 15 minutes 

Ingredients:

1 cup Raspberries, divided

1 Stick Butter, softened 

4 6oz Filets

1 tbsp Meat Tenderizer 

2 tbsp Butter

4 Shallots, minced

1/4 cup Red Wine (recommend Cabernet Sauvignon) 

3/4 - 1 cup Beef Broth

Salt, to taste 

Directions:

In a large bowl combine the softened 1 stick of butter with 1/4 cup of raspberries. Use a spoon to gently mix the two together, breaking up the raspberries slightly. Roll into a log in plastic wrap and place in the refrigerator. (This can be done up to a week ahead of time.)

Preheat grill to high heat. Take filets out of fridge, sprinkle meat tenderizer onto the filets and set aside to allow for the meat to come to room temperature. 

In the meantime, preheat a skillet to a medium-high heat and add in the butter and shallots. Allow for shallots to become translucent, about 3-4 minutes. Then into the pan add in the wine, broth and 3/4 cup of raspberries. Cook down until the liquids have reduced by half and raspberries have become macerated, about 12 minutes. (If the sauce becomes too thick add in a little more beef broth.)

While the sauce is finishing place the filets on a preheated grill and cook to desired doneness. 

To plate spoon the raspberry sauce on the bottom of the plate, top with the grilled filet and then a pad of the raspberry compound butter. Enjoy!

filet mignon with blackberry sauce and compound butter