Peppered Filet Mignon with Foraged Berry Pan Sauce
Peppered Filet Mignon with Foraged Berry Pan Sauce
I love pairing our berry-forward reds with the wild fruit we find foraging in Sonoma. Throughout the year, the culinary team collects blackberries, elderberries, and huckleberries, preserving them seasonally for use throughout the year. Conventional blackberries may be substituted here—simply add a touch of acidity with a teaspoon of balsamic vinegar. The rich, peppery crust on the filet enhances the deep fruit and spice notes in the wine, creating a beautifully balanced pairing. This recipe will play well with any of our bolder reds, especially our La Rumeur Red Blend.
Ingredients:
- 2 Filets Mignon (6oz each, 1.5-2”)
- 3 tablespoons Tellicherry black peppercorns
- 2 tablespoons Pink peppercorns
- 1 tablespoons Whole coriander seed
- I Shallot, diced
- 3 Sprigs of fresh thyme
- 1 Clove of garlic, crushed
- I/4 cup Red wine
- 1/2 cup Veal stock (3/4 cup low sodium, chicken stock may be substituted)
- 1/2 cup Dark fresh berries (we use a combination of wild blackberries, elderberries and mountain huckleberries)
- 2 tablespoons Crème fraiche
- Kosher salt
Directions:
- Season & Chill the Steaks. Liberally season the steaks with kosher salt, place them on a baking rack, and refrigerate uncovered for at least one hour.
- Prepare the Pepper Crust. Using a mortar and pestle or mallet, crack the coriander and pink peppercorns and set aside. Crack the black peppercorns separately and sift out any fine dust.
- Infuse the Olive Oil. Heat olive oil in a small pan over medium heat. Add the black peppercorns and simmer for two minutes. Remove from heat, let rest for eight minutes, then strain. Mix the black peppercorns with the reserved coriander and pink peppercorns on a small tray.
- Bring Steaks to Room Temperature. Remove the steaks from the refrigerator and let them sit at room temperature while preparing the pan for searing.
- Sear the Steaks. Heat a heavy-bottomed saucepan over medium-high heat. Press one side of each steak into the peppercorn mixture. Once the oil shimmers, sear the steaks, pepper side down, for three minutes. Flip and cook until an instant-read thermometer reads 125°F. Remove from the pan and let rest.
- Start the Pan Sauce. Pour off excess fat from the pan and return it to medium heat. Add 1 tablespoon of butter; when it stops foaming, add shallots and thyme. Cook until the shallots are soft and translucent.
- Reduce & Build the Sauce. Increase heat, add red wine, and reduce until nearly dry. Add stock and return to a simmer. Stir in the berries and cook until they release their juices.
- Finish & Serve. Stir in crème fraîche and reduce until the sauce coats the back of a spoon. Adjust seasoning, then pour over the steaks (nappe). Garnish with wild berries and serve.
