Ingredients
1.5 tablespoons room temperature butter
1 cup fresh blackberries- about 6 ounces
½ cup red wine
½ cup beef broth
1.5 teaspoon finely chopped rosemary
3 tablespoons Lingonberry jelly
½ teaspoon salt
Freshly ground pepper to taste
1 teaspoon flour
Meat
4 fillets, about ½- ¾ LB’s each
Salt and pepper
1 tablespoon olive oil
Preparation
For the sauce, melt 1 tablespoon butter in a medium size saucepan over medium-high heat. Add blackberries and coat with butter. Add wine and broth and bring to a boil. Reduce to a simmer over low-medium heat, stirring frequently. Cook until liquid is reduced by half, about 4 minutes. Whisk in jelly, rosemary, salt and pepper and continue to cook for 2 minutes at low heat. Mix remaining butter and flour in a small bowl to form a paste. Whisk paste into sauce and cook until thickened, about 3 minutes. Remove from heat and cover. Heat oven to 425°. Pat fillets dry and season with salt and pepper on both sides. Coat a large saucepan with olive oil and heat over high heat. Add fillets and cook for 3 minutes per side or until nicely browned. Transfer pan to oven and cook for an additional 6 minutes for rare or 8 minutes for medium - rare. Remove from oven, plate and top with blackberry sauce. Serve along sautéed greens, such as watercress or spinach.
