My Most Requested Recipe

This divine dish was found in the Sandra Lee Semi-Homemade Cookbook. It has been an absolute staple when making dinner for friends and family or for special occasions. It is incredibly easy, yet impressive! It is important not to substitute the filet mignon for another type of meat. The filet is the perfect cut of beef with its tenderness and flavor. ENJOY!

Seared Beef Tenderloin with Blackberry-Merlot SauceFrom the Sandra Lee Semi-Homemade cooking made light cookbook

Ingredients:Olive oil cooking spray
4 4 oz. beef tenderloin steaks
½ tablespoon salt-free all purpose seasoning, McCormick
½ cup Merlot or other red wine
½ cup blackberry preserves
½ teaspoon crushed garlic
Fresh blackberries (optional)
Fresh chives, sliced (optional)

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil; set aside.
2. Coat a large skillet with cooking spray; heat over medium-high heat. Sprinkle both sides of steaks with all-purpose seasoning. Place steaks in skillet. Cook for 2 minutes on each side. Remove skillet from heat and transfer steaks to prepared baking sheet.
3. Roast steaks in preheated oven for 4 minutes for medium rare (145 degrees F) or 6 minutes for medium (160 degrees F).
4. For sauce, return skillet to heat and de-glaze with half of the wine by scraping bits from bottom of skillet. Return to medium-high heat and add remaining wine, blackberry preserves, and garlic. Bring to a boil; reduce heat. Simmer until mixture is reduced by half, stirring occasionally. Serve sauce with steaks. Garnish with blackberries and chives (optional).