Cranberry Balsamic Onion Jam Filet Mignon

in Puff Pastry with Blue Cheese

  • preparation

    Preparation time

    20 min.

  • portions


    2-4 Servings

  • cooks

    Cooks In

    1 hour 30 min.


Wow. First off, this recipe is more simple than it might appear. Sure, Filet Mignon can be intimidating to a novice chef, but this recipe was submitted to us by Kelly of the Wildflour’s Kitchen blog, and she makes it super simple! Follow her instructions, and this recipe is sure to be a real crowd pleaser.




2 Cups Cape Cod Select Premium Frozen Cranberries
1/2 Cup Chopped Shallots (Or Approx. Half Of A Medium Onion Chopped Small And A Dash Of Garlic Powder)
1/2 Cup Dark Brown Sugar
1 Tbsp. Sweet Aged Balsamic Vinegar
6 Tbsp. Cranberry Pomegrante Cocktail Juice
1/4 Tsp. Dried Herbs De Provence, Lighty Crushed Between Your Fingers When Adding
a Dash Or Two Of Fresh Cracked Salt And Pepper To Taste
1/4 Tbsp. Cold Butter

Rest Of The Ingredients

2 (2 Inch Thick) Filet Mignon Steaks (Or Beef Tenderloins) Sprinkled With Coarse Ground Black Pepper To Taste
2 Tbsp. Butter
2 Sheets Frozen Puff Pastry, Thawed And Rolled Out Just To Smooth Creases
crumbled Blue Cheese As Desired
1 Egg White Beaten With 1/2 Tbsp. Cold Water
light Sprinkling Of Kosher Salt


1. Make Jam First:

2. In medium saucepan, add all Jam ingredients except butter. Stir to mix, bring to a simmer, and simmer for 15 minutes or until very thick and no longer juicy, stirring occasionally but especially at end. *After 10 minutes, when berries are soft, chop up well using side of spoon. When done and thick, stir in butter. Set aside to cool. When cool, transfer to a bowl or jar, cover and chill.

3. Prepare Rest:

4. Trim any fat from the steaks, sprinkle with pepper, spread tops of each with 1 Tbl butter. (*Tie baking around each to hold them together if needed).

5. On small baking sheet, bake in pre-heated oven, buttered side up, at 425º for 10 minutes. Remove from baking sheet, place onto a plate. Place in fridge until cold again, uncovered. (15 minutes).

6. Roll out puff pastry sheets a little on a lightly floured surface. (*If you had to tie the steaks, remove string now). Top steaks with cranberry jam, top with cheese of choice. Place pastry squares over steaks, centering, tuck pastry under and turn over, and overlap edges to cover bottoms. *If you have extra pastry, trim, and use to decorate tops gluing on with egg wash. Place seam-side down onto baking sheet lined with parchment paper. Prick top with a fork, cover with plastic wrap, and re-chill for 1 hour.

7. Beat egg white with cold water, and brush pastry with it, coating tops and sides. Sprinkle lightly with a little kosher salt.
Bake in center of pre-heated 425º oven for 20 – 22 minutes for rare and 26 – 28 minutes for med-rare. I highly suggest that you don’t cook this further than that. If you do, I cannot guarantee that it 8. will be as tender and juicy. (*My times are based on steaks being at least 2 inches thick or more).


Let rest 5 minutes, serve hot. (*If you have any cranberry jam left, serve that, (warmed), on the side for dipping if you’d like). Or use the extras added into a side dish or on bruschetta with cream cheese or brie.


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