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Rib-eye Fillet with Blackberry Sauce

Recipes for Home and Restaurant

by Nadine Lloyd

Rib-eye Fillet with Blackberry Sauce Recipe by Nadine Lloyd


(Serves 4)


  • 4 rib-eye steaks

  • 2 tablespoons grape-seed oil

  • ½ cup fresh rosemary leaves

  • Salt and cracked black pepper to taste

Blackberry Sauce:

  • 2 cups fresh blackberries

  • 2 cups beef stock liquid

  • 1 medium onion – finely diced

  • 2 garlic cloves – crushed

  • ½ cup gin

  • 3 tablespoons seedless blackberry jam

  • 1 tablespoon cold butter

  • Salt and pepper to taste


Blackberry Sauce:

Place the blackberries, beef stock, onion, garlic, gin, and blackberry jam into a medium-sized saucepan.

Simmer over medium/low heat.

Stir occasionally until the liquid reduces by half.

Remove from the heat.

Using a stick blender, pulse until smooth.

Stir in the cold butter.

Strain the sauce through a cheesecloth or fine strainer.

Set aside.


Heat the grape-seed oil in a cast iron griddle-pan, over medium/high heat.

Season the steak with salt and cracked pepper.

Sear each steak (on each side) for 2-3 minutes, or depending on the thickness of the steak.

Remove from the heat and sprinkle with freshly cut rosemary leaves.

Drizzle with blackberry sauce.

Garnish with whole blackberries.

Enjoy with your favorite vegetables and a fresh side salad.

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