Pan Seared Filet with Blackberry Chutney

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Close-up of a plate with cooked beefsteak garnished with spices. To the side, there are pieces of a red, chunky sauce, and a sprig of rosemary. The meat appears well-seasoned and seared.

Pan Seared Filet with Blackberry Chutney

Prep Time 5

Cook Time 20

Author Brooke Burks

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

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.

Nutrition(All values are estimates only)

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