Sunday, May 31, 2015

Rosemary Steak with Blackberry Red Wine Sauce

Olivia tweaked this Food Network recipe slightly by using rib eye instead of filet mignon steak.  She also decided to add more blackberries instead of blackberry preserves.  I haven't tried this myself but Olivia says it is "some kind of wonderful" and I am guessing that is true.  After all, it has blackberries, steak, and wine as key ingredients.  What is not to love?  I am so excited that the season for keeping a rosemary plant on the porch is finally here! Every time I pass by it I touch it and smell that exquisite scent.  I really hope you enjoy this recipe as much as Olivia and her husband did.  She was very happy with it.

Searing the ribeye with salt, rosemary, and pepper...

The finished ribeye steak and sauce was to die for.



Two 6-ounce center cut filet mignon steaks
2 teaspoons chopped fresh rosemary, plus 1 sprig
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 shallot, finely chopped
1 teaspoon finely chopped fresh thyme
1/2 cup fruity red wine ( pinot noir)
2/3 cup low-sodium beef stock
1/4 cup fresh blackberries
2 tablespoons blackberry preserves
1 tablespoon unsalted butter, cold


Heat a cast-iron skillet over high heat for 2 minutes. While the skillet heats, pat the steaks dry with a paper towel, and then sprinkle with the chopped rosemary and some salt and pepper. Add the oil to the skillet and, once it shimmers and is almost smoking, add the steaks and rosemary sprig and sear for 4 minutes on each side, until well browned with a nice crust. Remove the steaks and rosemary sprig to a plate and loosely tent with foil.

While the steaks rest, lower the heat to medium, add the shallots and thyme to the skillet and cook until soft, about 2 minutes. Add the wine, turn the heat back up, and scrape up any browned bits that are stuck to the bottom of the skillet. Reduce the wine by half, about 3 minutes. Stir in the beef broth, blackberries and berry preserves. Mash the berries into the sauce with a wooden spoon. Continue simmering until the sauce is reduced and coats the back of a spoon. Remove from the heat and swirl in the cold butter. Taste for seasoning and add salt and pepper if needed.

Serve the steak drizzled with the sauce.

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