Pan-Seared Beef with Blackberry Cabernet Reduction over Arugula and Pureed Cauliflower

My friend, Lee, is a fabulous cook. He served my husband and me this meal at a dinner party and I have been thinking about it ever since. I made a few subtle changes but the credit goes to Lee on this one!

1 pint blackberries
1/2 cup plus 1/4 cup Cabernet
1/2 cup plus 1/4 cup beef broth
salt and pepper
2 filet mignons
olive oil
1 head cauliflower, cut into florets
2 Tablespoons Light Sour Cream
1 Tablespoon butter
4 cups arugula
good-quality extra virgin olive oil
Aged balsamic (optional)

1. Put blackberries, cabernet, 1/2 cup beef broth, a pinch of salt, and a few grinds of pepper in a small saucepan over high heat. Reduce, stirring occasionally.

2. Steam cauliflower florets in microwave for 5 minutes.

3. Put a pan on the stove over high heat. Pat filets dry and then generously sprinkle with salt and pepper. Add a couple tablespoons (or enough to evenly coat bottom). Once hot (you can smell the olive oil), add filets. Don't move them--this is how they brown.

4. As they cook, arrange arugula on plate. Lightly drizzle with high-quality olive oil to taste. Sprinkle lightly with salt and a few grinds of fresh pepper.

5. The meat is ready to turn when juices start to gather at the top. It should release naturally. Flip the beef and refrain from moving it around once again. Cook to desired temperature (medium is only a couple more minutes from here )and place beef aside to rest. Turn the heat to low and pour 1/4 cup cabernet into pan, scraping up brown bits in the bottom of the pan (flavor concentrate--don't skip this step!!!) Pour that into the reducing blackberry sauce.

6. Transfer cauliflower to food processor. Add sour cream, butter, and 1/4 cup beef broth. Puree. Add salt and pepper to taste.

7. After the beef has been sitting for 5 minutes, slice. Place cauliflower puree in the center of the plate and top with beef. Pour the blackberry reduction over. Sparingly drizzle the plate with aged balsamic.

Serves 2.

Printable version here.