Rosemary Beef Tenderloin with Blackberry Red Wine S

Name: Rosemary Beef Tenderloin with Blackberry Red Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat a cast-iron skillet over high heat for 2 minutes.
2
While the skillet heats, pat the steaks dry with a paper towel, and then sprinkle with the chopped rosemary and some salt and pepper.
3
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.
4
Remove the steaks and rosemary sprig to a plate and loosely tent with foil.
5
While the steaks rest, lower the heat to medium, add the shallots and thyme to the skillet and cook until soft, about 2 minutes.
6
Add the wine, turn the heat back up, and scrape up any browned bits that are stuck to the bottom of the skillet.
7
Reduce the wine by half, about 3 minutes.
8
Stir in the beef broth, blackberries and berry preserves.
9
Mash the berries into the sauce with a wooden spoon.
10
Continue simmering until the sauce is reduced and coats the back of a spoon.
11
Remove from the heat and swirl in the cold butter.
12
Taste for seasoning and add salt and pepper if needed.
13
Serve the steak drizzled with the sauce.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Rosemary Beef Tenderloin with Blackberry Red Wine Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rosemary Beef Tenderloin with Blackberry Red Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions