Thyme /Peppered Filet Mignon With Blueberry-Bourbon Sauce

This is from EatingWell.com and am posting this as a request. This sauce should taste fantastic! Can't wait to taste it! Am posting the recipe as is but we would make it without the jalapenos. Can be frozen for up to 3 months.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• BLUEBERRY-BOURBON SAUCE

• 1  tablespoon canola oil
• 1  small red onion, chopped
• 4  garlic cloves, chopped
• 1 -2  jalapeno, seeded and chopped
• 1⁄2 cup Bourbon
• 2  cups fresh blueberries (not thawed) or 2  cups frozen blueberries (not thawed)
• 1⁄2 cup ketchup
• 1⁄3 cup cider vinegar
• 2  tablespoons brown sugar
• 1  tablespoon molasses
• 1⁄8 teaspoon ground allspice

• FILET MIGNON STEAKS

• 1  tablespoon  chopped fresh thyme
• 1  tablespoon extra virgin olive oil
• 3⁄4 teaspoon kosher salt
• 1⁄2 teaspoon  fresh ground coarse pepper
• 4  filet mignon steaks (1.5to2-inch thick)
• 1⁄4 cup barbecue sauce, to taste (Blueberry-Bourbon Sauce)

Directions

1. MAKE BLUEBERRY-BOURBON SAUCE:
2. Heat oil in a large saucepan over medium heat.
3. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes.
4. Add garlic and jalapeno(if using) and cook, stirring until fragrant, about 30 seconds.
5. Add bourbon, increase heat to high, and bring to a boil; cook until most of the liquid has evaporated, about 5 minutes.
6. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil.
7. Reduce the and simmer, stirring occasionally, until thickened, about 20 minutes.
8. FILET MIGNONS:
9. Preheat grill to high.
10. Combine thyme, oil, salt and pepper in a small bowl.
11. Rub the mixture on all sides of steaks.
12. Grill the steaks 3-5 minutes per side for medium-rare.
13. Let the steaks rest for 5 minutes before serving with Blueberry-Bourbon Sauce.