Filet Mignon with Blueberry Glaze Recipe (2024)

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One of my favorite and unique steak dinners of all time was at this restaurant called Acqua Al 2, in Florence, Italy. Acqua Al 2 is known for its many cuts of beef, specifically the balsamic and blueberry glazed filet mignon.

Luckily I was able to try both famous variations in a single dish. I ordered two petite filets, one covered in a thick balsamic-heavy red wine sauce and the other, a sweeter blueberry reduction. I was really skeptical of the blueberry steak. It’s difficult to even imagine, but it actually complements a savory steak beautifully. In fact, covering your filet in a sweeter sauce actually seems to bring out the filet’s flavor more in contrast.

For more outstanding steak flavors, give chimichurri sauce a try, or make a blue cheese compound butter to place on top.

How to Make a Blueberry Reduction

The blueberry glaze consists of freshly mashed blueberries (I use a potato masher), red wine (Chianti of course), brown sugar, garlic, salt, and pepper. The red wine is really needed to give the sauce better consistency.

You’d have a really difficult time reducing the blueberries without a base liquid’s help. I’ve tried with balsamic vinaigrette, but it tends to overpower the blueberries—Chianti is the perfect happy medium.

Bring blueberries, wine, garlic, rosemary, and brown sugar to a simmer and let reduce by half until thickened. Once you remove the sauce from the heat, it will continue to thicken. You want a nice thick sauce on top of the filet.

Cook Timing And Temperature For Steak

If you’ve never cooked filet mignon via the stovetop and oven method, it’s very simple. Sear filets for 2 minutes per side on the stovetop in a very hotcast iron skilletand then immediately transfer the steaks to a preheated oven at 415°F to finish cooking. I typically bake the filets for about 5-6 minutes for medium-rare.

The timing/temperature chart below corresponds to the pan sear/oven method in this recipe. It’s a great guide assuming you choose a steak of similar size and thickness as listed in the recipe. I recommend a digital thermometer to verify your desired level of doneness.

SMOKE WARNING: Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.

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