Fine Cooking Magazine - November/December 2020

Servings:6

This recipe is my love letter to Florence. I’ve spent many summers in this quaint, beautiful part of Italy, and one restaurant I frequent on every visit is Acqua al Due. They’re known for their Filetto al Mirtillo Nero, a filet mignon served with a savory blueberry sauce. While their recipe is top secret, I’ve done my best to re-create it at home. Spiked with Cognac and Chianti (the most famous wines of this region), I find myself dipping my spoon in it and tasting again and again. Make it a day ahead and reheat just before serving. Serve the beef with grilled vegetables, such as eggplant, zucchini, bell peppers, onions, and portobello mushrooms.

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6 1-inch-thick filet mignons (6 to 8 oz. each)
Kosher salt and freshly ground black pepper
1 oz. (2 Tbs.) unsalted butter
1 Tbs. extra-virgin olive oil
3 medium shallots, finely chopped
1 Tbs. sugar
2 Tbs. Cognac
1/2 cup dry red wine, preferably Chianti
1 cup beef stock
1 pt. fresh blueberries, mashed (about 2 cups)

Calories (kcal) : 450
Fat Calories (kcal): 240
Fat (g): 27
Saturated Fat (g): 11
Polyunsaturated Fat (g): 1.5
Monounsaturated Fat (g): 12
Cholesterol (mg): 130
Sodium (mg): 430
Carbohydrates (g): 11
Fiber (g): 1
Sugar (g): 8
Protein (g): 34

Preparation

Season the steaks generously with salt and pepper. Prepare a medium-high gas or charcoal grill fire (400°F to 475°F). Clean and oil the grill grate.

Heat a 12-inch skillet over medium heat. Add 1 Tbs. of the butter and the olive oil. Once the butter has melted, add the shallots and sugar. Cook, stirring often, until the shallots are soft, about 2 minutes. Add the Cognac and cook, stirring, until almost evaporated. Add the wine, increase the heat to high, and cook until the pan is almost dry, about 4 minutes. Add the stock and a pinch of salt, and bring the mixture to a boil, stirring to scrape the browned bits from the bottom of the pan. While the sauce is boiling, add the blueberries and cook, stirring often, until the sauce is thickened, about 5 minutes.

Remove the pan from the heat, carefully pour the sauce into a blender, and purée until smooth. Return the sauce to the pan, add the remaining 1 Tbs. butter, and heat until the butter is melted, 1 to 2 minutes. Season to taste with more salt.

Grill the steaks, covered and turning once, until done to your liking, 8 to 10 minutes for medium rare (145°F). Transfer to a serving platter, and let rest for 10 to 15 minutes. Serve the steaks, passing the sauce at the table.