Pan Seared Filet with Blackberry Chutney
Pan seared filet with blackberry chutney. A delicious take on traditional steak. We crust the tender filet and quick sear it to keep it tender and juicy. Served with an easy and fancy blackberry chutney.
Summer is here are so are the blackberries! COBBLERS are great but we have a delicious savory dish that features the summer berry in a sweet way. Pan seared filet with blackberry chutney.
Chutneys are different than jellies or jams in the way they are not as sweet. Both use types of sugar in the recipes but chutneys also incorporate vinegars to make them a bit more tangy and acidic.
One of our favorite chutneys of all time is this BACON CHUTNEY. It is well worth the time and effort to make. If you make a batch, watch it disappear!
Also check out our Harness the Power of Your Cast Iron Skillet with our Top 10 Recipes!
Ingredients
The recipe for the pan seared steak, we keep simple and succulent, allowing the natural flavors of the steak to shine. The chutney is simple and fresh using fresh produce to produce a recipe you can be proud to serve any time.
- Brown sugar – to sweeten and thicken.
- Butter – the best way to get a tender yet crispy pan seared cut of beef.
- Onion – we use a mild onion to add to the chutney.
- Red Bell Pepper – for natural sweetness and texture.
- Red wine vinegar – acid in a sweeter form that makes chutney, well, chutney.
- Fresh blackberries – fresh and in season and a non dessert way to use them.
- Salt – simple yet powerful flavor components.
- Black pepper – easiest way to infuse more flavor that compliments the filet.
- Filet Mignon – a splurge cut of beef that warrants a cooking method that allows the taste and texture of the beef shine. For locally sourced Alabama Beef from a local cattle rancher, visit our friends at SWEETGROWNALABAMA.ORG
See recipe card for quantities.
Instructions
While this pan seared filet is more of an indulgent recipe, it can be practical and cost effective. We break down the steak to double its quantity and get a good sear on it in a large skillet.
In a saucepan, saute onions and red bell pepper in 1 tablespoon butter over medium heat until softened. Add red wine vinegar and stir.
Add brown sugar and mix well to dissolve.
Wash and dry blackberries.
Add to peppers and onions and stir well. Lower the heat to simmer, stirring occasionally until liquid has reduced and is syrup like.
Melt 1 tablespoon butter in a heavy skillet over medium high heat.
Mix 2 tablespoons each of salt and black pepper in a shallow dish. Cut thick filets in half lengthwise to make two 3/4 to 1 inch cutlets.
Coat the edges of the prepared filet in salt pepper mix.
Place in butter in the hot pan and sear each side for 3 to 5 minutes or more to your level of doneness. Allow to rest a few minutes before serving with blackberry chutney.
Why Brooke loves this recipe!
Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!
While this is a fancier meal, I ask you to lean into the thought that, shouldn’t all meals where we fellowship be fanicer? When was the last time you treated those you love to a great cut of beef? Seize the day!
Substitutions
While we love this recipe as is, here are a few ideas to get you brainstorming how you can make this recipe your own.
- Blackberry chutney – if you didn’t want to invest the time into making your own, any good store bought blackberry preserves will work as garnish.
- Filet Mignon – while beef is our first choice, did you know that pork loin and pork tenderloin can both be served at 145 degrees internal temp for a rare finish? Both of these are a good, cost effective option.
- Red Wine vinegar – balsamic vinegar would be a good smoky option to add to the chutney in place of red wine.
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Equipment
🔧 I love to share recipes that are no special equipment required but here are a few things that would definitely make this recipe easier!
Storage
Once cooled to room temperature, the filet can be kept in an airtight container for up to a week. Reheat in a low oven until warmed through.
The blackberry chutney can be kept in jars in the refrigerator for up to 3 weeks or frozen up to 3 months.
Pan Seared Filet with Blackberry Chutney
Ingredients
- 1/4 cup brown sugar
- 3 tablespoons butter divided
- 1/2 cup onions thinly sliced
- 1/2 cup red bell pepper thinly sliced
- 1/4 cup red wine vinegar
- 1.5 cups blackberries
- 2 tablespoons salt
- 2 tablespoons pepper
- 1.5 pounds filet mignon sliced in half, lengthwise
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Instructions
- In a saucepan add 1 tablespoon of butter and saute onions and red bell peppers just until softened. Add red wine vinegar, brown sugar and blackberries. Cook over low to medium heat until liquid is reduced by half and you are left with a syrup like consistency. Blend and strain or sieve if need be.1/4 cup brown sugar, 3 tablespoons butter, 1/2 cup onions, 1/2 cup red bell pepper, 1/4 cup red wine vinegar, 1.5 cups blackberries
- If your steaks are thick, slice them in half lengthwise to 3/4 to 1 inch thick. Mix salt and pepper in a flat dish or pan. Roll sides of filets to crust. Add 1 tablespoon of butter to a hot skillet and sear each steak for 3 to 5 minutes per side for a rare steak or a little longer for more done. Adding more butter for the other side if needed.2 tablespoons salt, 2 tablespoons pepper, 1.5 pounds filet mignon
- Allow to rest a few minutes and serve with blackberry chutney.
See How To Make It!
🍴 PRO TIP!
For the perfect sear on the stove top, use a really good heavy skillet. We love our heirloom cast iron for this reason. Perfect crispy sear, every time.
🗹 RECIPE FAQ’S
Once the liquid is reduced by half, I removed from the heat. You may also do the thickness check in the same way one would with gravy. Dip the back of a spoon in and swipe off some of the glaze in the middle. Move the spoon from side to side and if it doesn’t run, it is ready. It will thicken as it cools.
Having a meat thermometer is key here. They are inexpensive and worth the investment. Internal temperature for doneness are as follows. Rare – 120-125, medium 140-145 and well done is 160 or higher. medium rare and medium well fit in between those temperatures.
Searing is the act of cooking quickly on a high heat surface. Searing is instrumental in locking in the natural juices of meat proteins. Searing provides the crispy, golden brown outer layer of the meat.
Looking for other recipes like this? Try these:
🍽️ SERVING SUGGESTIONS. What goes great with this recipe? Let me tell you!
These are my favorite dishes to serve with pan seared filet with blackberry chutney:
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Reader Review
“I loved the freezer tips and made a double batch so we could enjoy some next week. This easy delicious recipe is a keeper.”
– Karen
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