Filet Mignon with Blueberry Glaze Recipe

4.84 from 6 votes
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Filet Mignon with Blueberry Glaze Recipe

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 hot cast iron skillet and 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.

DonenessTemperature RangeOven Duration
Very Rare/rare120°F to 125°F 4 minutes
Medium rare125°F to 130°F5-6 minutes
Medium135°F to 140°F6-7 minutes
Medium well145°F to 150°F8-9 minutes
Well done160°F and above10+ minutes

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.

More Filet Mignon Recipes

Filet Mignon with Blueberry Glaze Recipe
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4.84 from 6 votes

Filet Mignon with Blueberry Glaze Recipe

Servings: 2
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Filet mignon covered with a blueberry based sauce, inspired by Acqua Al 2 in Florence, Italy.


  • 2 8-10 ounce tenderloin beef filets, roughly 2 inches thick
  • vegetable or canola oil, can use 2 tbsp butter but it has a lower smoke point
  • salt and pepper, to taste

Blueberry glaze

  • 3/4 cup blueberries, mashed
  • 1/2 cup dry red wine, I like Chianti
  • 1 tablespoon brown sugar, packed
  • 1 garlic clove, minced
  • 1 sprig fresh rosemary
  • pinch of salt and pepper


  • Preheat the oven to 415°F. Remove the steak from the fridge 30 minutes prior to cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season all sides liberally with salt and pepper. This can be done while your steak comes to room temp.
  • Add 1-2 tablespoons of oil to an oven-safe cast iron skillet and turn the heat up high, allowing the skillet to become very hot. Twirl the pan to distribute oil as it heats. Once the oil starts to smoke, place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
  • Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle it with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for an 8-10 ounce portion, roughly 2 inches thick.
  • Remove filets from the skillet and set them on a plate, lightly cover with foil, and let sit for 5-10 minutes before serving. This is important to bring your steak to its final serving temperature.
  • Serve each filet topped with 3-4 tablespoons of blueberry sauce.

For the blueberry glaze

  • Combine all blueberry glaze ingredients in a small saucepan (I use a potato masher to crush the blueberries, breaking the skins). Simmer on medium-high heat, whisking occasionally until the mixture reduces by half and slightly thickens, about 12-15 minutes. Remove from heat and let rest.


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.
Temperatures for steak
Rare: 120°F to 125°F
Medium rare: 125°F to 130°F
Medium: 135°F to 140°F
Medium well: 145°F to 150°F
Well done: 160°F and above


Serving: 1steakCalories: 376kcalCarbohydrates: 14.4gProtein: 25.3gFat: 19.5gSaturated Fat: 10.3gCholesterol: 109mgSodium: 214mgFiber: 1.3gSugar: 10.3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: Italian
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About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

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Recipe Rating


  1. 5 stars
    We loved the recipe and will make it again.
    I did make some slight additions. I wanted the sauce to be a little more earthy for beef so I used Mourvedre wine and added a splash of blueberry balsamic for a more savory effect.

  2. This is my favorite restaurant in the world, and my favorite filet. I tried to re-create this recipe eating at the Florence and Washington DC location. I use a little cream in mine per the chef in DC.

  3. 5 stars
    In the middle of my steak I realized I was having one of the most perfect bites of steak I’d ever had.

  4. 5 stars
    In the middle of my steak I realized I was having one of the most perfect bites of steak I’d ever had.

  5. 5 stars
    I’ve eaten at Aqua Al 2 in Italy and always raved to friends about the filet with blueberry glaze. When I asked the chef for the recipe, he replied that I would burn the house down. So it remained a memory untill now! Your adaptation is marvelous! I can’t thank you enough!

    1. So glad to hear it! The real thing is amazing. I’m glad you liked it. Admittedly, I don’t think my variation is on the same level but it’s fun to make nonetheless.