Maggie’s Menu: Blueberry Filet Mignon
Message from Maggie:
Mr. Magpie’s favorite dish at our neighborhood’s best restaurant, Aqua Al 2, is a filet mignon topped with a sweet blueberry sauce. It’s got this interesting sweet+savory thing happening. We tracked down a post from a blogger who also loves this special recipe after trying it at the restaurant’s sister restaurant in Florence, Italy. On Friday we reworked it a bit to create it at our home for friends while we celebrated the opening ceremonies of the 2018 Olympics.
Ingredients:
- 1 lb filet mignon (2 pieces, 1-inch thick)
- Salt and pepper
- 1 Tablespoons oil
- 1 shallot, minced
- 1 cup red wine
- 6 ounces fresh blueberries
- Juice and zest of ½ lemon
- 1 teaspoon fresh thyme
- 1 Tablespoon sage, minced
- 4 Tablespoons brown sugar
Instructions
- Salt and pepper each filet and put them on a hot grill.
- While the steaks are cooking, 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.
- Remove the steaks from the grill and cover in blueberry sauce.
Allergens:
- This recipe is dairy free.
- This recipe is egg free.
- This recipe is gluten free.
- This recipe is nut free.
- This recipe is soy free.
Photographs:
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