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-glazed filet mignon and blueberry glazed filet mignon. after some trial and error, I was able to recreate my spin on the infamous recipe!

Why This Recipe Works

I ordered two petite filets at Acqua Al 2, one covered in a thick balsamic-heavy red wine sauce over steak and the other, a sweeter blueberry reduction. I was skeptical of the blueberry steak. It’s difficult to imagine, but the sweet and tart flavors complement a savory, meaty steak, beautifully. Covering your filet in a sweeter sauce brings out the filet’s natural flavor even more.

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

The Secret to Perfect Filet Mignon

The secret to cooking the perfect steak is combining pan searing with an oven finish. This gives you a nicely seared exterior (high heat) with a juicy and evenly cooked interior (indirect lower heat).

The overall consistency and predictability of this cooking technique give this recipe a very high success rate on the very first try. I’ve followed it to the T with great success with hundreds of steaks. If this is your first time preparing filet mignon or if you’re struggling to get it right, then this recipe is for you.

Ingredients

• 10-12 ounce tenderloin beef filets (roughly 1.5- 2 inches thick): look for steaks that are about 2 inches thick and appear plump and deep red. Avoid steaks with signs of browning or slimy texture.
• Salt and pepper: for seasoning and optional dry brining.
• Vegetable or canola oil: these oils are best for searing because they have a higher smoke point than butter or olive oil.
• Dry red wine: look for chianti or similar. This is a great way to use older wine that’s losing freshness.
• Blueberries: use fresh or frozen. Simmering time will vary depending on what you choose. Frozen blueberries tend to break down faster and are sweeter.
• Brown sugar: brown sugar or table sugar helps to balance the acid from the berries and wine. Without it, the sauce will be overly tart. You can back-sweeten to taste with additional sugar if needed.
• Garlic, butter, and rosemary: I add whole garlic, butter, and rosemary to the pan before placing the steaks in the oven. This enhances the pan drippings so you can spoon them over the filet just after cooking.

See the recipe card for full information on ingredients and quantities below.

Blueberry Reduction

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

As the blueberries are simmered, they will naturally break down and soften, rendering a rustic jammy consistency. I highly recommend using a blender or immersion blender to puree the blueberries with the wine into a smoother texture. This helps the sauce thicken more rapidly and presents better when served.

The sauce should be syrupy when it’s finished simmering and will continue to thicken as it cools. The perfect consistency will easily coat the back of a spoon and easily maintain its borders when you run a rubber spatula through it.

Seasoning the Steak

Remove your steak from the fridge 1 hour before cooking to bring it closer to room temp. This is going to ensure even cooking and more accurate cooking times. Pat the steaks dry with a paper towel and season generously with coarse sea salt or kosher salt and pepper.

Dry Brining Steak

You can take seasoning one step further with dry brining. Dry brining is the process of drying out the exterior of the steak with salt before cooking, locking in the juices, and enhancing the flavor. To dry brine steak, place the steaks on a wire rack set on a baking sheet and season liberally with coarse sea salt or kosher salt, and pepper. Place the steaks in the fridge uncovered for at least one hour or preferably overnight. The drier steak surface will make for even better crusting.

Steak should still rest on the counter for at least 30-45 minutes before cooking to climatize. No additional salt or seasoning is required.

How to Cook Filet Mignon

Step 6.

For the blueberry glaze: as the steaks are cooking, combine blueberry glaze ingredients in a small saucepan. Use a potato masher to crush the blueberries, breaking the skins. Alternatively, use an immersion blender or blender to blend the mixture into a smooth consistency (this is my preferred method).

Step 7.

Simmer on medium-low heat, stirring occasionally until the mixture thickens, about 5-7 minutes. Remove from heat and let rest. It will continue to thicken as it cools.

Temperature for Steak

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 steak’s internal temperature for the desired level of doneness. Always measure in the middle of the thickest part of the steak.

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.

Let Steaks Rest

The legend, Anthony Bourdain once said, the most important aspect of cooking any steak is the rest period after you take it off the heat. Letting a steak rest for 5-7 minutes before cutting is critical for two reasons. One, it continues to cook the steak. Second, the juices evenly distribute back throughout the meat, yielding the perfect bite every time. Always let your steaks rest!

Frequently Asked Questions

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