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Two 6-ounce Fuego Diablo Filet Mignon steaks
3 teaspoons chopped fresh rosemary, plus 1 sprig
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 shallot, finely chopped
1 teaspoon finely chopped fresh thyme
1/2 cup fruity red wine (pinot noir)
2/3 cup low-sodium beef stock
1/2 cup fresh blueberries
2 tablespoons unsalted butter
Heat a cast-iron skillet over high. While the skillet heats, pat the steaks dry with a paper towel, and then sprinkle with the chopped rosemary, kosher salt and cracked black pepper. Add the oil to the skillet and, once it starts to smoke, add a tsp of butter. Next add the Fuego Diablo Tenderloins and a rosemary sprig. Sear complete outer edge of the steaks then cook in the butter/oil for approximately 4 minutes on each side (use a meat thermometer and aim for about 125 degrees, as the temp will raise a little during resting). You’re trying to achieve a nice outer crust on the steaks. Remove the steaks and rosemary sprig to a plate and loosely tent with foil. Rest for about 5 minutes.
While the steaks rest, lower the heat to medium, add the shallots and thyme to the skillet and cook until soft, about 2 minutes. Add the wine, turn the heat back up, and scrape up any browned bits that are stuck to the bottom of the skillet. Reduce the wine by half, about 3 minutes. Stir in the beef broth and blueberries. Partly mash the berries into the sauce with a wooden spoon. Continue simmering until the sauce is reduced and coats the back of a spoon. Remove from the heat and swirl in the rest of the butter. Taste for seasoning and add salt and pepper if needed.