Best Blueberry Sauce For Grilled Beef Steaks Or Tenderloin Recipes

FILET MIGNON WITH BLUEBERRY GLAZE RECIPE

Steps:

• Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
• Add the 2 tablespoons of butter to an oven safe cast iron skillet and turn up high, allow the skillet to become very hot first. Once the butter melts, place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
• Meanwhile, combine all blueberry glaze ingredients in a small saucepan (I use a potato masher to crush the blueberries, breaking the skins). Simmer on medium-high heat, whisking occasionally until mixture reduces by half and slightly thickens, about 10-12 minutes. Remove from heat and let rest.
• Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the thickness/size of the steak, the more or less time it may take. This recipe is ideal for a 6-8 ounce portion, roughly 2-3 inches thick. Remove filets from the skillet and set on a plate, Let sit for 5 minutes before serving.
• Serve each filet topped with 3-4 tablespoons of blueberry sauce.

MARK'S BLUEBERRY MEAT SAUCE

Steps:

• Combine all ingredients in sauce pan and bring to a boil over med-hi heat.
• Lower heat and simmer 15 minutes or until sauce is reduced by about 1/3 and slightly thickened.
• Strain sauce to remove blueberry seeds and pulp if necessary.
• Serve over steak or chicken.

MENNY'S BLUEBERRY BARBECUE SAUCE

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir onion, garlic, and ginger until onion is softened, about 8 minutes. Add blueberries, maple syrup, cider vinegar, balsamic vinegar, Worcestershire sauce, molasses, lemon juice, cinnamon, cumin, chili powder, paprika, smoked paprika, salt, and black pepper; stir to combine. Simmer over medium-low heat until sauce is slightly reduced and bubbling, 5 to 7 minutes.
• Remove skillet from heat; cool slightly. Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.