Fileno al Mirtillio (Filet Mignon with Blueberry Steak Sauce)

This recipe is a copy cat of a steak sauce that is from a restaurant in Florence, Italy called Acqua al Due.  The recipe was created by Sara and posted on tastebook.com.  There are many food bloggers posting about how wonderful this steak is.  It sounds absolutely yummy. 

Fileno al Mirtilio (Blueberry Steak Sauce)

based on original dish from Acqua al Due in Florence from Sara @tastebook.com

3 tbsp. butter or margarine
2 small shallots (or 1 medium), finely chopped
2 tbsp. flour
¼ c. sherry vinegar
¼ c. ketchup
3 tbsp. dijon mustard
¼ c. orange juice
¼ c. molasses
½ tsp. dried thyme
2 c. fresh or frozen blueberries
¼ tsp. dried sage, crumbled
salt and ground pepper to taste

Melt butter in large skillet over medium heat. Add shallots and saute 3-4 minutes, until shallots are translucent, but not browned. Sprinkle in flour, stir to blend and cook, stirring constantly until the mixture begins to bubble.

Add - vinegar, ketchup, mustard, orange juice, molasses, thyme and sage and stir to combine. Add blueberries and stir to combine. Increasing head to medium-high, bring to a boil. Reduce to a simmer and cook, stirring often for about 15 minutes until the mixture is thickened and glossy.

Season with salt and pepper to taste. Cool then transfer the mixture to a food processor or blender and puree for 30-40 seconds until very smooth.

Grill filet fignon to your taste and pour blueberry steak sauce over steak.

Enjoy!