Blueberry Filet Mignon
Prep time
Cook time
Total time
Juicy, rare filet mignon with a sweet-and-savory blueberry sauce similar to the dish Fileno al Mirtilio served at Acqua al 2 in Florence, Italy.
Serves: 2
  • 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
  1. Pour a tablespoon of oil into a pan and heat on high heat until it is smoking hot.
  2. Salt and pepper each filet and grill them in the hot oil for 2 minutes on each side.
  3. Remove from pan and let rest on a plate.
  4. Set out all of the blueberry sauce ingredients.
  5. Sauté the shallots in a tablespoon of oil until translucent.
  6. Add the red wine and bring to a boil.
  7. Boil for approximately 2 minutes on high heat, until wine is reduced by half.
  8. 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.
The nutrition information includes the amount for the entire batch of sauce, even though you won’t come close to using all of it for just 2 steaks.
Nutrition Information
Calories: 803 Fat: 29 Saturated fat: 8 Carbohydrates: 42 Sugar: 34 Sodium: 143 Fiber: 3 Protein: 65 Cholesterol: 150
Recipe by The Eat More Food Project at