- 4 5-oz tenderloin steaks
- salt, pepper, dried basil,
- dried oregano, dried thyme, red pepper flakes
- olive oil
- 1/2 cup Merlot or Cabernet Sauvignon
- 1/2 cup blackberry preserves
- 2 T minced garlic
- chives and blackberries to garnish
- Preheat oven to 350 F.
Preheat a large, heavy-bottomed skillet (cast iron works great here) over medium-high heat. Add a few tablespoons of olive oil and let this get nice and hot before the meat touches it.
- Season your meat to your liking. I used a combo of all the spices listed above, heavy on the salt and pepper, and just lightly crumbled the other dried spices between my fingers. Season both sides of your meat!
- When your skillet is nice and hot, add your steaks for about 2 minutes per side. Your goal is to get a nice crust on each side of your steak, not to cook it all the way through.
- Remove your steaks and place on a oven-safe sheet covered in aluminum foil. **If you need to wait to serve your steaks, hold them at this stage and place them in the oven right before you are ready to eat them. Ideally you want to pull them out of the oven, let them rest for only a few minutes, then serve.** Place in oven for 2-6 minutes, depending on how cooked you want your steaks. 2-4 minutes should yield a medium rare steak. Press on the top of the steak gently to determine doneness.
- Meanwhile, turn the heat on your skillet down to low and deglaze with 1/4 cup of wine. Once pan is deglazed, add 1/4 cup wine, 1/2 cup blackberry preserves, and 2 T very finely minced garlic (a garlic press works well here). Cook on medium low until preserves are incorporated and a thick, sticky sauce has formed.
- Add 1-2 T of sauce to each steak and top with minced chives and blueberries.