October 20th, 2007

Filet Mignon with Blueberry Port Sauce

Alex Shapiro
Chicago, IL

Filet Mignon with Blueberry Port Sauce

2 slices bacon
2 tablespoons minced shallots
2 tablespoons unsalted butter, divided
1/2 cup dried blueberries
1/2 cup port
1/4 cup beef stock
1 1/2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced tarragon, plus extra for garnish
4 (6 ounce) filet mignons

In a 10-inch skillet, cook bacon over moderate heat until crisp (about 4 minutes) and transfer to paper towels to drain.  Pour off excess fat from skillet.  Crumble bacon and reserve.

In same skillet, melt 1 tablespoon butter over medium heat.  Cook shallots in butter stirring until softened.  Add dried blueberries, port and beef stock.  Simmer over medium-low heat until liquid is reduced by half (about 4 minutes).  Stir in balsamic, 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and 1 tablespoon of remaining butter.  Transfer sauce to a small bowl and stir in reserved bacon and minced tarragon.  Keep sauce warm.

Cook filet mignon to medium rare.  Place each filet on a plate and spoon over the top.  Garnish with tarragon.  Serves 4.