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    Filet Mignon With Blueberry-Bourbon Barbecue 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.


    • 1 1/2 teaspoons canola oil
    • 1/2 small red onion, chopped
    • 2 cloves garlic, chopped
    • 1 jalapeño 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 of, 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


    Step 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 jalapeño 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.
    Step 2
    Preheat grill to high.
    Step 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.

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