Thyme Peppered Filet Mignon with Blueberry Bourbon Sauce
Elevate your steak night with this Thyme Peppered Filet Mignon with Blueberry Bourbon Sauce, a perfect fusion of savory and sweet flavors. This gourmet recipe highlights tender, perfectly seared filet mignon seasoned with fragrant thyme and cracked black pepper, crowned with a luscious sauce made from fresh blueberries, rich bourbon, balsamic vinegar, and a touch of brown sugar. The sauce’s subtle fruitiness pairs beautifully with the buttery, melt-in-your-mouth texture of the steak, creating a balanced dish worthy of a high-end restaurant. Ready in just 40 minutes, this elegant meal is perfect for date nights, dinner parties, or any occasion that calls for indulging in a touch of decadence. Serve with roasted vegetables or creamy mashed potatoes for a truly unforgettable dining experience.
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Recipe Information
Ingredients
- 4 steaks (6 oz each) filet mignon
- 1 teaspoon kosher salt
- 1 teaspoon (freshly cracked) black pepper
- 2 teaspoons fresh thyme leaves
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small (minced) shallot
- 1 clove (minced) garlic
- 0.25 cup bourbon
- 1 cup blueberries
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 0.5 cup beef stock
Instructions
Remove the filet mignon steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.
Pat the steaks dry with paper towels, then season both sides evenly with kosher salt, cracked black pepper, and fresh thyme leaves. Set aside.
Heat a large skillet over medium-high heat. Add one tablespoon of olive oil and one tablespoon of butter. When the butter has melted and is sizzling, carefully add the steaks to the pan.
Sear the steaks for 3-4 minutes on each side for medium-rare, or until they reach your desired doneness. Use a meat thermometer to check the internal temperature if needed (130°F for medium-rare). Adjust cooking time for thicker cuts.
Once cooked, remove the steaks from the pan and transfer them to a plate. Tent them loosely with aluminum foil to rest while you make the sauce.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of butter. Add the minced shallot and garlic, and sauté for 1-2 minutes until softened and fragrant.
Carefully add the bourbon to the skillet. Allow it to simmer for 1 minute to let the alcohol cook off, scraping the bottom of the pan to deglaze.
Add the blueberries, balsamic vinegar, and brown sugar to the skillet. Stir gently and let the mixture simmer for 3-4 minutes, allowing the blueberries to break down slightly.
Pour in the beef stock and continue to simmer for another 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Taste the sauce and add more salt or sugar if necessary. Remove from heat.
Plate the rested filet mignon steaks and spoon the blueberry bourbon sauce generously over the top.
Serve immediately and enjoy a restaurant-quality dish at home.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 373 mg | 16% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 7.6 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 727 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
