- In a small bowl, combine half of garlic, vinegar, 3 tsp thyme, pepper, Dijon and oil. Rub mixture on all sides of steaks, transfer to resealable container, cover and refrigerate for 4 to 24 hours.
- Heat a medium saucepan on medium-high and mist with cooking spray. Add shallots and sauté, stirring frequently, until soft and light golden, about 2 minutes. Stir in wine, broth and 3 cups blackberries and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes, until berries are very soft and liquid is reduced by about half. Remove from heat.
- Over a small bowl, strain blackberry mixture through a fine mesh sieve, gently pressing on solids with a ladle to extract juice from berries; discard solids. Rinse saucepan; return blackberry sauce to pan over low heat, cover and keep warm.
- Heat a grill or grill pan on medium-high and lightly brush with oil. In a large bowl, combine remaining half of garlic, 1 tsp thyme and lemon juice. Add fennel and toss to combine. Mist with cooking spray and toss gently to coat. Season with sea salt and pepper, to taste. Add fennel to grill and cook,turning once, until golden brown and lightly charred on the edges, 8 to 10 minutes. Set aside and cover to keep warm.
- Season steaks with kosher salt and grill for about 3 minutes per side, until an instant-read thermometer registers 145°F when inserted in center of steak. Let steak rest for 3 minutes. Return sauce to medium heat and stir in butter until melted. (NOTE:Do not use oil or pre-melted butter, as it will not emulsify.) Divide steak and fennel among serving plates. Top with blackberry sauce and remaining blackberries, dividing evenly.
- Serving Size 1/4 of recipe
- Calories 328
- Carbohydrate Content 31 g
- Cholesterol Content 47 mg
- Fat Content 9 g
- Fiber Content 11 g
- Protein Content 28 g
- Saturated Fat Content 3 g
- Sodium Content 489 mg
- Sugar Content 9 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g