Ingredients
1½ teaspoons canola oil
½ small red onion, chopped
2 cloves garlic, chopped
1 jalapeño pepper, seeded and chopped
¼ cup bourbon
1 cup fresh or frozen (not thawed) blueberries
¼ cup ketchup
3 tablespoons cider vinegar
1 tablespoon brown sugar
1½ teaspoons molasses
Pinch of ground allspice
1 tablespoon chopped fresh thyme
1 tablespoon extra-virgin olive oil
¾ teaspoon kosher salt
½ teaspoon coarsely ground pepper
1 pound filet mignon, 1½ to 2 inches thick, trimmed and cut into 4 portion
Directions
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 jalapeno 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.
Preheat grill to high.
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.
Recipe By: Carolyn Malcoun
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