Ingredients
4 (6 ounces each) beef filet mignon medallions
1 cup frozen raspberries, thawed, Dole®
1⁄2 cup sweetened raspberry tea, Nestea®
3 tablespoons raspberry vinegar
3 tablespoons olive oil
1 tablespoon dried herbes de Provence, McCormick®
3 tablespoons butter
Fresh raspberries and blackberries, for garnish
Directions
Place filet mignon medallions in large zip-top plastic bag. Add raspberries, raspberry tea, raspberry vinegar, olive oil, and herbes de Provence. Squeeze out air and seal. Gently massage bag to combine ingredients. Marinate in refrigerator for 6 to 8 hours.
Remove medallions from refrigerator; let stand at room temperature for 30 minutes. Remove medallions from marinade; discard marinade. Pat steaks dry with paper towels.
In a large heavy-bottomed or cast-iron skillet, melt butter over medium-high heat. Add medallions. Cook for 3 to 6 minutes per side or until desired doneness. Serve hot with fresh berries.
