Beef- Elegant Blackberry Jam Steaks
List of Ingredients
4 well-trimmed beef tenderloin
steaks, cut 1 inch thick
(approximately 5 ounces
each)
1 teaspoon ground thyme
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons butter or
margarine, divided
1 large onion, thinly sliced
1/4 cup beef broth
1/2 cup blackberry seedless
preserves or jam*
2 tsp. red wine vinegar
Recipe
In a small bowl, combine thyme, garlic powder, black pepper and salt. Set aside. Heat one tablespoon butter in a large heavy skillet over medium heat until butter is melted; add onion slices and one teaspoon of seasoning mixture and cook covered for eight to 10 minutes until tender and slightly browned, stirring occasionally.
Remove onions from skillet and keep warm. While onions are cooking rub remaining seasoning mixture over both sides of steaks. Heat remaining butter in same skillet over medium heat until butter is melted. Add seasoned steaks and cook five to six minutes to brown on both sides, turning once.
To make pan sauce: In medium size bowl, combine broth, preserves and vinegar; stir together well. Pour over steaks and simmer over medium heat for an additional five to six minutes until steaks are rare to medium doneness, turning once.
To serve, transfer steaks to serving platter, spoon some of the pan sauce over each steak. Top each steak with equal amounts of onions. Serve with remaining pan sauce, if desired. Makes four servings.
*Raspberry seedless preserves or jam can be substituted for blackberry.
Cabot Star Herald 3/28/01
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