Yield: 6 servings.
1 1/2 cups crumbled blue cheese
6 Tbsp. chopped fresh Italian parsley 6 beef filets, 6 oz. each
to taste, salt and pepper
3 Tbsp. olive oil
1 cup Dole® Frozen Blackberries, thawed
1 cup Dole® Frozen Blueberries, thawed
1 1/2 Tbsp. turbinado sugar
1 1/2 cups chocolate port
for garnish, additional berries, partially thawed
Mix together blue cheese and parsley in medium bowl. Set aside 1⁄3 cup mixture for garnish. Slice a slit large enough to stuff with blue cheese filling on one side of each filet (the skin or the smaller side). Season with salt and pepper, if desired.
Heat olive oil in large skillet and sear filets on both sides until well-browned (do in 2 batches if necessary); set aside. Save drippings and oil in skillet for sauce. Set skillet aside.
Carefully stuff filets with blue cheese mixture and place stuffing side up in baking pan just large enough to hold them. Bake at 400° F for 10 to 15 minutes, depending on desired degree of doneness. Combine blackberries, blueberries and sugar in blender or food processor container. Cover; blend until almost smooth. Strain berry mixture through fine mesh strainer into medium bowl, using back of wooden spoon to separate juice from seeds. heat skillet with pan juices over high heat. Add chocolate port and reduce by half. Add berry puree and reduce by half again until somewhat syrupy.
Spoon berry sauce over each filet to serve, and garnish each with remaining blue cheese mixture and additional berries.