Painting With Blueberries?

Even though Maine prodcues 25 % of all low-bush blueberries in North America, it is the Wild blueberry that is Maine’s official fruit, and for good reason. The Native Americans were reliant on them for food for many centuries before Europeans came over. Referred to as star-berries, because of the shape of the blossoms, pemmican and breads were a vehicle for these sweet berries, along with eating off the bush. When colonists arrived, they were shown that blueberries made a great “paint”, with the juice acting as a dye, for buildings and clothing.

Filet Mignon with Blueberry-Rum Barbecue Sauce

What could be a better accompanying sauce to the first-rate elegance of Filet Mignon than the accent of blueberries? Combined with the punch of bourbon, you will be glad you tried this recipe for the first time.

Blueberry-Rum Barbecue Sauce:

1 1/2  t. vegetable oil
1/2  small red onion, minced
1 t. minced garlic in oil
1  jalapeno pepper, seeded and chopped
1/2  c. Coconut Rum
1 1/2  c. fresh blueberries
1/4  c. ketchup
3  T. cider vinegar
1  T.  brown sugar
2 t. molasses*
Pinch of ground allspice
2 t. crushed dried thyme
1  T. extra-virgin olive oil
3/4  t. salt
1/2  t. black pepper
1  lb. filet mignon, 1 1/2 to 2 inches thick, trimmed and cut into 4 portions

To prepare sauce: Heat oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds. Add rum, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, 2 to 5 minutes. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 15 to 20 minutes.
Preheat grill to high.Combine thyme, oil, salt and pepper in a small bowl. Rub the mixture on all sides of steaks. Grill the steaks 3 to 5 minutes per side for medium-rare. Let the steaks rest for 5 minutes before serving with the sauce.

*Use real maple syrup if you don’t have molasses oin hand.