A Special Steak for a Very Special Day

First off, doesn’t this steak look absolutely incredible? I mean, top quality best gourmet steakhouse presentation. Five stars all the way. Are you ready for this? The recipe came from (drum roll please) Smuckers – as in those jars of jellies and jams. I will admit, I did make one tiny, adult change. The Blackberry Sauce called for red wine vinegar. I dropped the vinegar and went straight for the red wine.  

Our wedding anniversary is fast approaching. This seemed the perfect choice for a romantic supper at home. The meal could start with a beautiful Compressed Watermelon Salad and conclude with a delicious Chocolate Mousse. Who could want more?

Peppered Steak with Blackberry Red Wine Sauce
Peppered Steak
1/3 cup lemon juice
1/3 cup vegetable oil 
1/4 cup onion, chopped
2 cloves minced garlic
4 (4 oz) beef tenderloin
Sea salt to taste
Coarse black pepper to taste

Mix lemon juice, oil, onion and garlic in large resealable plastic bag. Place steaks in marinade. Seal bag and refrigerate flat 6 to 24 hours, turning bag occasionally.

Remove steaks from marinade and season with salt and coarsely ground pepper. Let steaks sit on the counter for about 30 minutes to come to room temperature. Discard marinade.

When ready to grill, clean grill rack and spray with no-stick cooking spray or wipe with olive oil.

Build a nice fire. When coals have reached a medium ash, place steaks on prepared grill. Sear outside 2-3 minutes per side. Raise rack or lower coals and grill steaks about 4 minutes per side or until desired doneness. Steaks should never be grilled beyond a medium. The center needs to be a rosy pink. Over cooking steaks, especially lean steaks, gives you a nice, expensive piece of shoe leather. 

Remove steaks, tent and let rest 5-10 minutes for juices to settle.

Blackberry Red Wine Sauce
1/2 cup Seedless Blackberry jam (Smuckers)
1/4 cup red wine 
1/4 teaspoon onion powder
1/4 cup blackberries (fresh) for garnish

Cook jam, wine and onion powder in small saucepan over medium heat until jam is melted, stirring constantly. Remove from heat.

To serve, top steaks with blackberry sauce. Sprinkle with fresh blackberries.

Serving suggestions: Asparagus or carrots and potato medallions.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen