Peppered Filet Mignon with Blackberry Glaze - Oregon Raspberries & Blackberries

Ingredients

• 1 stick unsalted butter
• ¼ cup thawed frozen blackberries
• 1 teaspoon crushed black peppercorns
• 1 teaspoon sea salt
• 4 filet mignon about 5 ounces each and 1 ½ inch thick
• 1 tablespoon olive oil
• ¼ cup finely chopped shallots
• ½ cup dry red wine (Cabernet preferred)
• 1 cup beef broth
• 3 tablespoons seedless blackberry preserves
• 2 tablespoons unsalted butter