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.
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.
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