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 Serves 4
4 beef filets, 4 oz. each trimmed weight, at room temperature
Salt and black pepper
1/8 tsp. dried thyme leaves
2 tbsp. olive oil
1 cup Jordan Cabernet Sauvignon
1 medium-large shallot, finely chopped
1 1/2 cups mulberries
1 tsp. sugar
1 cup veal stock, reduced by fast boiling to half cup
2 tbsp. unsalted butter, at room temperature
12 perfect mulberries
Small fresh mulberry leaves, optional
Rub the beef filets with 1 tablespoon of the olive oil and sprinkle with salt, pepper and thyme. Turn to coat, and reserve at cool room temperature while preparing the sauce.
Combine wine and chopped shallot in a non-reactive saucepan and bring to a boil. Boil until liquid is reduced to 1/2 cup. Add mulberries and sugar. Bring to a simmer. Cook, stirring occasionally, until berries are soft, about 10 minutes. Add reduced veal stock and bring sauce to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the sauce will coat the back of a spoon, about 15 minutes.
Strain sauce and return to rinsed pan. Whisk in the butter, 1/2 tablespoon at a time. Season to taste with salt and pepper. Keep warm.
Heat the remaining 1 tablespoon of olive oil in a large sauté pan until very hot. Add the beef filets and cook for 3 minutes. Turn and cook 2 minutes more, until medium rare.
To serve, spoon the sauce onto 4 warmed serving plates. Place a beef filet in the center of each plate and garnish with mulberries and leaves, if desired.
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