Right before law school, my husband backpacked through Europe with some friends. One night in Florence, they had an amazing blueberry steak in a local restaurant called Acqua al 2. It was so good, he’s often said he would return to Florence just for that dish! And he’s not the only one. I went in search of the recipe and there were a bunch of people online looking for a copycat recipe. I found one page that purported to be the actual recipe from the restaurant, but it used ketchup, flour, mustard, vinegar, orange juice… it just sounded like it would taste like a blueberry barbecue sauce and I didn’t want to go in that direction. Also, ketchup on an expensive cut of steak is a sin. 😀 What I came up with is a light, sweet blueberry sauce that has an incredible depth of flavor because of the wine reduction and spices. It pairs beautifully with the meat and brought my husband right back to Florence.
- 1 lb filet mignon (2 pieces, 1-inch thick)
- Salt and pepper
- 2 tbsp oil, divided
- 1 shallot, sliced thin
- 1 cup red wine (I used a red zinfandel)
- 6 oz fresh blueberries
- Juice and zest of ½ lemon
- 1 tsp fresh thyme
- 1 tbsp rubbed sage
- 4 tbsp brown sugar splenda
- Pour a tablespoon of oil into a pan and heat on high heat until it is smoking hot.
- Salt and pepper each filet and grill them in the hot oil for 2 minutes on each side.
- Remove from pan and let rest on a plate.
- Set out all of the blueberry sauce ingredients.
- Sauté the shallots in a tablespoon of oil until translucent.
- Add the red wine and bring to a boil.
- Boil for approximately 2 minutes on high heat, until wine is reduced by half.
- Add the remaining sauce ingredients and sauté on medium heat 5 minutes, using the back of your spoon to mash up some of the blueberries as they cook.
You’ll need:
- 1 lb filet mignon (2 pieces, 1-inch thick)
- Salt and pepper
- 2 tbsp oil, divided
- 1 shallot, sliced thin
- 1 cup red wine (I used a red zinfandel)
- 6 oz fresh blueberries
- Juice and zest of ½ lemon
- 1 tsp fresh thyme
- 1 tbsp rubbed sage
- 4 tbsp brown sugar splenda
Pour a tablespoon of oil into a pan and heat on high heat until it is smoking hot. Use an oil with a high smoking point, like olive oil (not extra virgin olive oil).
Salt and pepper each filet.
Grill them in the hot oil for 2 minutes on each side.
I like my steak rare, so I stop right here and just let the meat rest on a plate. If you like your steak medium, remove it from the pan and place it in a hot oven (about 400 degrees) for 5-10 minutes before letting it rest. Likewise, if your filet is thicker, you will need to place it in a hot oven for 5-10 minutes to achieve rare meat and even longer for medium doneness.
The reason for transferring the meat to the oven to continue cooking is so that you don’t burn or overcook the outside of the steak in a hot skillet while you are waiting for the center of the meat to reach the level of doneness you prefer.
PRO TIP: When you are resting your steak, don’t rest it in the same pan or on the baking sheet you use while cooking it. When I first started cooking, I made this mistake. I just shut off the stove and let my meat rest in the hot skillet, lol. Your meat will continue to cook from the residual heat.
Set out all of the blueberry sauce ingredients.
Sauté the shallots in a tablespoon of oil until translucent.
Add the red wine and bring to a boil.
Boil for approximately 2 minutes on high heat, until wine is reduced by half.
Add the remaining sauce ingredients.
Sauté on medium heat 5 minutes, using the back of your spoon to mash up some of the blueberries as they cook. You should be left with a glossy, thick sauce with chunks of blueberries.
Look at that tender, rare steak! The more expensive the cut of meat, the more rare I prefer to eat it.
I like to drizzle a spoonful of the sauce around the sides…
And then drizzle a line of blueberries down the center.
That way you can still see the gorgeous steak under the sauce.
It’s a plate of decadent perfection.
Tekesha, you are speaking my love language! I’ve been thinking of using blueberry with pork, but now I must make this! I can’t wait to try it. Thank you!
Ha ha ha! So cute, Andrea! It is to die for!
We LOVED the blueberry streak at Aqua al 2 and think about it often. Thanks for posting this! I’m heading to the store now to get my steaks!
You’re welcome, Emily! Hope you enjoy it!! 🙂
This looks delicious! We just got back from Florence and are planning to try tonight! Could you use regular brown sugar instead of brown sugar splenda? Thanks for the recipe!
You’re welcome, Emilie! Yes, you should be fine swapping out the brown sugar splenda for regular brown sugar. 🙂
Ha! While visiting our daughter studying in Florence, she insisted we have this at Aqua al 2. We weren’t even close to finished when we decided the meal must be recreated at home. We returned just last night and the first google search turned up this! Voila!!
Thank you so much for allowing one of life’s greatest experiences to be held closely forever.
You’re welcome, Kevin!! I hope you enjoy it 🙂
We traveled to Florence and had this same steak, I just finished making the reduction, let me just say A-MAZ-ING!!! Thank you so much for this recipe. Takes us right back to Florence and walking the streets and all the memories. ❤️
You’re welcome, Emily! I’m so glad you are enjoying it and reliving your wonderful trip! 🙂
My sister-in-law and I went to Aqua in DC a few months ago and I tried this dish. It was sooooo good. So I knew I needed to try this at home. My sis-in-law found your site and sent me the link because I was obsessed. I am going to try this dish for my husband’s birthday later this month, so please wish me luck. I have a question, though. Do you think I can mix in a little blueberry balsamic vinegar? I am also a little crazy over flavored vinegars..
Good luck, Colette!! Adding a splash of blueberry balsamic vinegar sounds like a lovely addition! 🙂
This sounds very interesting. While I have not had the pleasure of visiting Florence or this restaurant, I would settle to bring the taste and your experiences to me. Lol! I am concerned with the sugar. I don’t use Splenda and wonder if the amount of sugar would be too sweet? Is the sweetness in this sauce too sweet? I like my dishes more savory but would also like to go out of my comfort zone? Please advise, thank you!
Hi, Kerry! The sauce isn’t really sweet. The sugar just helps to cut the tartness of the blueberries. If you’re worried, you can start with adding just a tablespoon of brown sugar and see how you like it. Keep adding sugar little by little and tasting as you go until it is just right for you. Enjoy! 😀