Ingredients

• 4 (8-ounce) filet mignon medallions
• 1 (1.06-ounce) packet herb marinade mix (recommended: McCormick Grill Mates)
• 1 tablespoon herbs de Provence
• 1/3 cup cognac
• 3 tablespoons black and raspberry vinegar
• 3 tablespoons olive oil
• 1 cup frozen blackberries, thawed
• 2 tablespoons butter
• Fresh blackberries, for garnish

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Instructions

1. In large zip-top bag, combine all ingredients, except butter and fresh blackberries. Squeeze out air and seal bag. Massage bag until well combined and marinade mix is dissolved. Marinate in refrigerator 6 to 8 hours. Remove filets from refrigerator 30 minutes before cooking.
2. Melt butter in heavy-bottomed, or cast iron, skillet over medium-high heat.
3. Remove steaks from marinade and sear for 3 to 5 minutes per side.
4. Serve hot, topped with pan juices and fresh blackberry garnish.