Filetto Al Mirtillo Recipe

hand-carved filet mignon cooked in a blueberry reduction sauce

Time30m

Serves2

Last updated Jul 14, 2026

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Ingredients

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1
Season the Filets
Pat the filet mignon dry with paper towels. Season generously with salt and black pepper on both sides.
2
Sear the Filets
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the filet mignon and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest for a few minutes.

3
Sauté Shallots
In the same skillet used for the filet, lower the heat to medium and add the finely chopped shallots. Sauté until translucent, about 2-3 minutes.
4
Add Blueberries and Wine
Add the fresh blueberries to the skillet and pour in the red wine. Bring to a simmer, stirring occasionally, and cook until the blueberries start to burst and the mixture reduces by half, about 10 minutes.
5
Finish the Sauce
Stir in the honey and butter, mixing until the butter is melted and the sauce is smooth. Taste and adjust seasoning with salt and pepper if needed.

6
Serve the Filet
Place the rested filet mignon on a plate and spoon the blueberry reduction sauce over the top. Optionally, garnish with fresh blueberries or herbs.

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