Filet Mignon with Blueberry-Bourbon Barbecue Sauce

Filet Mignon with Blueberry-Bourbon Barbecue Sauce

3 Reviews
From: EatingWell Magazine, August/September 2006

Blueberries, loaded with antioxidants, have a balance of sweet and sour, which makes them an excellent base for a rich, tangy barbecue sauce. Fresh thyme rubbed on the steak dovetails wonderfully with the blueberries. Serve with fresh tomato wedges.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Blueberry-Bourbon Barbecue Sauce
  • 1½ teaspoons canola oil
  • ½ small red onion, chopped
  • 2 cloves garlic, chopped
  • 1 jalapeño pepper, seeded and chopped
  • ¼ cup bourbon
  • 1 cup fresh or frozen (not thawed) blueberries
  • ¼ cup ketchup
  • 3 tablespoons cider vinegar
  • 1 tablespoon brown sugar
  • 1½ teaspoons molasses
  • Pinch of ground allspice
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon extra-virgin olive oil
  • ¾ teaspoon kosher salt
  • ½ teaspoon coarsely ground pepper
  • 1 pound filet mignon, 1½ to 2 inches thick, trimmed and cut into 4 portions


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  1. To prepare sauce: 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 jalapeno 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.
  2. Preheat grill to high.
  3. 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.

Nutrition information

  • Per serving: 322 calories; 13 g fat(3 g sat); 1 g fiber; 17 g carbohydrates; 26 g protein; 21 mcg folate; 74 mg cholesterol; 13 g sugars; 7 g added sugars; 159 IU vitamin A; 8 mg vitamin C; 47 mg calcium; 2 mg iron; 430 mg sodium; 544 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 3½ lean meat

Reviews 3

September 01, 2013
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By: yuki
Wow! Very nice flavor. I served the sauce with baked salmon instead of beef. I cooked down the sauce a bit longer to really condense the flavor. I put 1/4 tsp of shitimi togarashi (Japanese pepper powder) since I didn't have jalapeno pepper. It added a kick. I also used Scotch instead of Bourbon. I'll make it again with other meat.
July 04, 2013
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By: EatingWell User
Nice sauce! Like this sauce! It's so easy to make, and yet so yummy. I added a pinch of smoked sea salt and ancho chili powder. Will definitely make again. Pros: quick and easy, very tasty
June 25, 2010
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By: EatingWell User
Very good! I added about 1/4 tsp of chipotle powder to the sauce and loved it. The sauce would be great with duck or pork and braised cabbage, too. Fed one of the leftovers to a co-worker and got high praise. The last filet is going to be topped with melted provolone and sauteed onion on a slider roll for a treat tonight.
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