Filet Mignon with Blueberry Glaze Recipe
Mar 25, 2019, Updated Jan 30, 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.
Table of Contents
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.
|120°F to 125°F
|125°F to 130°F
|135°F to 140°F
|145°F to 150°F
|160°F and above
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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Filet Mignon with Blueberry Glaze Recipe
- 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
- 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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.