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 Filet Mignon with Blueberry-Bourbon Barbecue Sauce
     Blueberry-Bourbon Barbecue Sauce  1 1/2 teaspoons canola oil
     1/2 small red onion, chopped  2 cloves garlic, chopped
     1 jalapeno 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 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  
Filet Mignon with Blueberry-Bourbon Barbecue Sauce
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.
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.
 Categories:  Beef, Broiler, Dinner, Main Dishes, Meat, Skillet, beef, stove top
 Estimated Serving:  4
 Estimated preparation time:  45 min.
 Estimated calories serving:  309
 Language:  English
 Shared by:  Jilly    2010/01/24
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