Try this impressive blueberry flambé with almost any steak or grilled beef. The warm mixture of blueberries, thyme, butter and sugar is enriched with the addition of brandy. Be careful to flambé off the heat of your stove.
- 1 1/2 to 2 lb. beef tri-tip, or 4 steaks
- 1 Pinch olive oil
- 1 Pinch each salt and pepper
- 2 Cloves garlic cloves, crushed with a press
- 2 Packages (6 ounces each) Driscoll's Blueberries
- 2 Tablespoons butter
- 2 Tablespoons fresh thyme leaves
- 2 Teaspoons sugar
- 1/4 Cup brandy
Rub beef with oil, salt, pepper and garlic.
Grill to desired doneness and let stand 5 minutes.
Slice meat if desired. Place on a warmed platter and keep warm while preparing sauce.
Combine 1 package blueberries, butter, thyme and sugar in a medium skillet or saucepan.
Cook over medium-high heat 2 to 3 minutes, stirring and pressing berries to release juices until sauce starts to thicken.
Stir in remaining berries and bring to a simmer.
Add brandy; remove from heat.
Immediately light with a long handle match or lighter. Swirl and pour berries over meat while flames die down. (For safety, do not pour brandy directly from bottle.)