Filet Mignon With Blueberry-Bourbon Barbecue Sauce

Filet Mignon With Blueberry-Bourbon Barbecue Sauce

1 1/2 teaspoons canola oil

1/2 small red onion, chopped

2 cloves garlic, chopped

1 jalapeño pepper, seeded and chopped

1/4 cup bourbon

1 cup fresh or frozen (not thawed) blueberries

1/4 cup ketchup

3 tablespoons cider vinegar

1 tablespoon brown sugar

1 1/2 teaspoons molasses

Pinch of, ground allspice

1 tablespoon chopped fresh thyme

1 tablespoon extra-virgin olive oil

3/4 teaspoon kosher salt

1/2 teaspoon coarsely ground pepper

1 pound filet mignon, 1 1/2 to 2 inches thick, trimmed and cut into 4 portions

Heat oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, 2 to 5 minutes. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 15 to 20 minutes.

Preheat grill to high.

Combine thyme, oil, salt and pepper in a small bowl. Rub the mixture on all sides of steaks. Grill the steaks 3 to 5 minutes per side for medium-rare. Let the steaks rest for 5 minutes before serving with the sauce.

Tonight; I’m plating up with broccoli & carrot fir-fried with a little garlic & ginger, French Fries, Garden Salad and fresh fruit compote.

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