Blackberry Cabernet Roast

BLACKBERRY CABERNET ROAST

• 5 pounds eye of round beef roast
• 1-1/2 cups wild blackberries
• 2 cups Cabernet Sauvignon
• 4 cloves garlic, chopped
• 1 tablespoon chopped fresh rosemary leaves, plus more for garnish
• 1 tablespoon thyme leaves, plus more for garnish
• 2 teaspoons chopped fresh sage leaves
• 2 teaspoons salt
• 1/2 teaspoons ground black pepper
• 2 teaspoons cracked pepper 

Au Jus Sauce

• 1 -1/3 cups wild blackberries
• 2 cups beef broth
• 2 tablespoons cornstarch
• 1/3 cups Cabernet Sauvignon

Salt and ground black pepper, to taste

• Pierce all sides of meat using a meat fork every 1 in and place in a large resealable plastic bad.
• Puree blackberries in a blender or food processor. Press through a sieve to remove seeds. Discard solids.
• Combine blackberry puree with Cabernet, garlic, rosemary, thyme, sage, salt and pepper in small bowl. Pour mixture over roast and seal bag.
• Refrigerate 4 hours or overnight, turning roast occasionally.
• Heat oven to 425 degrees F. Drain meat from marinade.
• Sprinkle cracked pepper evenly over meat and place in large roasting pan.
• Pour 2 cups marinade from plastic bag into roasting pan. Discard remaining marinade.
• Roast 15 minutes, reduce oven to 350 degrees F. Continue to roast 1-11/2 hours or until meat thermometer reads 145 degrees F.
• Remove meat from pan. Let stand 5 minutes before slicing thinly across the grain.

Sauce:

• Puree 1/2 cup blackberries in a blender or food processor. Press through a sieve to remove seeds. Discard solids.
• In a saucepan, combine blackberry puree, beef broth and Cabernet, and heat over medium and bring to a simmer, constantly stirring. Boil for about 10 minutes.
• Combine cornstarch with 2 tablespoons water, then add to saucepan. Cook for 1 minute or until slightly thickened.
• Remove from heat and serve with roast.

Flash-Back Friday [FBF] #5

I LOVED this "old" one! If you like treating yourself to Fillet Mignon, try this recipe--mashed potatoes and ALL!

BLUE CHEESE CRUSTED FILLET MIGNON
W/ PORT WINE SAUCE

The garlic mashed potatoes were iiiiiiiiiiiiinnnnnnnnncredible!!

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Wine and Mint Lamp Chops

[This marinade would be great on pork chops as well!]

WINE & MINT LAMB CHOPS

 
1/4 cup dry red wine
2 tablespoons soy sauce
2 teaspoons fresh mint, chopped
1 teaspoon fresh basil, chopped
1/2 teaspoon pepper
1 garlic clove, minced
4 bone-in lamb chops

In a large ziplock bag, combine the first 6 ingredients. Then add chops. Seal bag and turn to coat the chops. Refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill lamb, uncovered, over medium heat for at least 5 minutes [no more than 7] each side. Using a thermometer, temp should real 160 degrees F.

Blue Cheese Crusted Filet Mignon with Port Wine Sauce

This was the perfect Valentine dinner for my sweetheart! The combination of the potatoes, filet Mignon and asparagus was meant to be! If you try one of these, please go ahead and try all three. It would be a sin not to!

BLUE CHEESE CRUSTED FILET MIGNON WITH PORT WINE SAUCE

Melt in a skillet over medium heat:
1 tablespoon butter
Add:
1/2 white onion, chopped
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped
Cook, stirring constantly, until onion is tender. Stir in:
3/4 cup low-sodium beef broth
Scrap any onion bits off bottom of pan, then stir in:
1/2 cup port wine [I used a "red cooking wine" and still got wonderful results]
Bring to a boil, and cook until mixture has reduced to about 1/2 cup. Set aside.

Preheat oven to 350 degrees F.

Heat in a cast-iron skillet over high-heat:
1 tablespoon vegtable oil
Sear quickly on both sides until brown:
4 filet mignon steaks (1 1/2 inch thick)
Place whole skillet into the oven.

Roast steaks in the oven for about 15 minutes for medium rare. [I like mine a little more done, and kept it in 20 minutes, and it was medium] Remove from oven, and place on baking sheet.

Stir together:
3/4 cup crumbled blue cheese [I don't really like blue cheese, but this was so amazing, I couldn't tell it was!]
1/4 cup panko bread crumbs.
Top each steak with a layer of this mixture.

Preheat oven's broiler. Place steaks under preheated broiler 3 to 4 minutes, until cheese topping is browned and bubbly [mine never got to the bubbly part, but it was brown and I didn't want it burning] Remove from oven, and let stand 15 minutes before serving.

Serve on top of "Red garlic mashed potatoes" and spoon port wine sauce over top.

RED GARLIC MASHED POTATOES

8 medium red potatoes, cubed
2 teaspoons garlic, minced
1/2 cup butter (1 stick)
1/4 cup half-and-half cream
2 tablespoons white sugar [do NOT leave out]
Dash of garlic powder
Dash of salt and pepper

Boil potatoes in large pot until tender. Drain. Add butter [I used my stand mixer for this], then half-and-half and remaining ingredients. Serve warm.