Filet Mignon with Blueberry-Bourbon Barbecue Sauce
Blueberries, loaded with antioxidants, have a balance of sweet and sour, which makes them an excellent base for a rich, tangy barbecue sauce. Fresh thyme rubbed on the steak dovetails wonderfully with the blueberries. Serve with fresh tomato wedges.
Ingredients
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Blueberry-Bourbon Barbecue Sauce
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1 1/2 teaspoons canola oil
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1/2 small red onion, chopped
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2 cloves garlic, chopped
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1 jalapeno pepper, seeded and chopped
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1/4 cup bourbon
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1 cup fresh or frozen (not thawed) blueberries
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1/4 cup ketchup
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3 tablespoons cider vinegar
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1 tablespoon brown sugar
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1 1/2 teaspoons molasses
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Pinch of ground allspice
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1 tablespoon chopped fresh thyme
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1 tablespoon extra-virgin olive oil
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3/4 teaspoon kosher salt
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1/2 teaspoon coarsely ground pepper
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1 pound filet mignon, 1 1/2 to 2 inches thick, trimmed and cut into 4 portions
Directions
1.
To prepare sauce: Heat oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, 2 to 5 minutes. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 15 to 20 minutes.
2.
Preheat grill to high.
3.
Combine thyme, oil, salt and pepper in a small bowl. Rub the mixture on all sides of steaks. Grill the steaks 3 to 5 minutes per side for medium-rare. Let the steaks rest for 5 minutes before serving with the sauce.
Nutrition information
Calories 309, Total Fat 12 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Cholesterol 67 mg, Sodium 430 mg, Carbohydrate 16 g, Fiber 1 g, Protein 25 g, Potassium 462 mg. Daily Values: Vitamin C 15%. Exchanges: Lean Meat 3.5
Percent Daily Values are based on a 2,000 calorie diet
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