THYME /PEPPERED FILET MIGNON WITH BLUEBERRY-BOURBON SAUCE

Thyme /Peppered Filet Mignon With Blueberry-Bourbon Sauce image

Provided by Manami

Categories Roast Beef

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

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1 tablespoon canola oil
1 small red onion, chopped
4 garlic cloves, chopped
1 -2 jalapeno, seeded and chopped
1/2 cup Bourbon
2 cups fresh blueberries (not thawed) or 2 cups frozen blueberries (not thawed)
1/2 cup ketchup
1/3 cup cider vinegar
2 tablespoons brown sugar
1 tablespoon molasses
1/8 teaspoon ground allspice
1 tablespoon chopped fresh thyme
1 tablespoon extra virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground coarse pepper
4 filet mignon steaks (1.5to2-inch thick)
1/4 cup barbecue sauce, to taste (Blueberry-Bourbon Sauce)

Steps:

MAKE BLUEBERRY-BOURBON SAUCE:.
Heat oil in a large 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(if using) 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, about 5 minutes.
Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil.
Reduce the and simmer, stirring occasionally, until thickened, about 20 minutes.
FILET MIGNONS:.
Preheat grill to high.
Combine thyme, oil, salt and pepper in a small bowl.
Rub the mixture on all sides of steaks.
Grill the steaks 3-5 minutes per side for medium-rare.
Let the steaks rest for 5 minutes before serving with Blueberry-Bourbon Sauce.