TACKtech’s Cookbook
FiIlet Mignon with Blueberry-Bourbon Barbecue sauce
Main > Beef Recipes
Barbecue sauce: 1 1/2 tsp canola oil 1/2 Small red onion, chopped 2 garlic cloves, chopped 1 jalapeño pepper, seeded and chopped 1/4 cup bourbon 1 cup fresh or frozen (not thawed) blueberries 1/4 cup ketchup 3 Tbs cider vinegar 1 Tbs brown sugar 1 1/2 tsp molasses Pinch ground allspice Fillet Mignon: 1 Tbs chopped fresh thyme 1 Tbs EVOO 3/4 tsp kosher salt 1/2 tsp ground pepper 1 lb fillet mignon, 1.5 to 2 inches thick, trimmed and cut into 4 pieces 1. Heat oil in small saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and starting to brown 2-4 minutes. Add garlic, and jalapeño, cook 30 seconds. Add bourbon and bring to boil. Cook until most of the liquid is evaporated, 2 to 5 minutes. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice, then return to boil. Reduce heat and stir occasionally, until thick (15-20 minutes). 2. Preheat grill to high. 3. Combine thyme oil, salt and pepper in a small bowl. Rub mixture on all sides of steaks. Grill 3 to 5 minutes per side for medium rare. Let steaks rest 5 minutes before serving with sauce. Per serving: 309 Cal; 12 g Fat; 25 g Protein

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Last Modified: 2025.08.17