Filet Mignon with a Spicy Blackberry Pico
Course: EntreeCuisine: Beef15
minutes20
minutesIngredients
- Steak Ingredients
2 tbsp. extra-virgin olive oil
4 (6-oz.) filet mignon
Kosher salt
- 4 tbsp.
Freshly ground black pepper
1 tbsp. butter
- Pico de Gallo Ingredients
4 Roma tomatoes
1/2 cup diced red onion
1 tsp. kosher salt
1 jalapeño
1/4 cup Chopped cilantro
1 tbsp. lime juice
Directions
- Pico de Gallo Directions
In a bowl, combine tomatoes, red onion, kosher salt, jalapeño, cilantro, lime juice and Spicy Blackberry Wine Glaze.
- Steak Directions
Preheat oven to 400°. In a large skillet over medium-high heat, heat oil. Season steak with salt and pepper on both sides. When oil is just about to smoke, add steak. Cook until very seared, about 5 minutes, then flip and add butter and rosemary.
Baste with butter and cook another 5 minutes. Transfer skillet to oven and cook until cooked to your liking, about 10 minutes for medium. Remove from pan and let rest 5 minutes before slicing. Serve with Pico de Gallo over steak.
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