Ingredients
- Beef filet mignon
- Olive oil
- Salt and black pepper
- 1/4 cup Bonne Maman Wild Blueberry Jam
- 150ml (¼ pint) porto
- 1 tbsp red wine vinegar
- Juice of half a lemon
- Freshly ground black pepper
- Chopped flat leaf parsley
Heat an iron grilling pan.For the sauce, mix the Bonne Maman blueberry jam and port into a saucepan and bring to a boil, add the vinegar and reduce (will boil quickly) for five minutes until thickened slightly. Add the lemon juice and pepper to taste. Keep warm on the stove.Wipe the filet mignon with kitchen paper and brush lightly with olive oil, season both sides and place into the hot grilling pan. Grill on the stove both sides, about 5 minutes in total, dependent upon thickness.Serve on hot plates with sauce poured over, accompanied by some sauté potatoes. Garnish with parsley.
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