Filetto Al Mirtillo Recipe
hand-carved filet mignon cooked in a blueberry reduction sauce
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Ingredients
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Meat
Blueberry Reduction Sauce
Method
Preparing the Filet Mignon
Season the Filets
Pat the filet mignon dry with paper towels. Season generously with salt and black pepper on both sides.
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.
Preparing the Blueberry Reduction Sauce
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.
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.
Plating
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.
