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Filet Mignon with Blueberry-Bourbon Barbecue Sauce

  • 45 m
  • 45 m
Carolyn Malcoun
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/18/2019