Blueberry Steak Sauce

In Italy this is part of a dish called Fileno al Mirtilio served at the Aqua al 2 restaurant in Florence. It’s meant to be slathered all over a nice steak (filet mignon in the restaurant, but it’s great with New York or Chuck or Rib Eye or whatever your favorite cut is). So, yes, this really does yield just 4 servings. It's awesome and easy!



  • 9 ounces blueberries, (3 cups) fresh or thawed from frozen, wild preferred (see note)
  • 3 tablespoons butter, unsweetened
  • 11 grams flour, ( 1 1/2 tablespoons)
  • 2 tablespoons lemon juice, fresh, from 1 lemon
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon balsamic vinegar, (Yes, a bit more vinegar. Total is 1T + 1t.)
  • 2 ounces honey, (about 8 tsp, or 2 tablespoons plus 2 teaspoons)
  • ¼ teaspoon salt, you can add more to taste, but go easy on it.


1. If using frozen wild berries (see note), thaw in a colander over a large bowl.

2. Place 2 ounces of the berries and any reserved juice from the thaw in a tumbler and puree with an immersion blender. I use a wide tumbler that fits my blender, and set it inside a tall measuring cup for extra splash protection. Set aside.

Prepare and measure all other ingredients. Mix the berry puree, lemon juice, vinegar, and honey in a cup measure. When things happen they will happen quickly, so have everything ready.

3. Melt butter in 12-inch stainless steel skillet over medium heat, swirling constantly, until foaming. While using a wire whisk, sprinkle in flour. Whisk briskly and constantly to blend and cook, until the mixture begins to bubble. This will not take long.

4. Add the prepared liquids and salt. Use a heat-proof spatula to stir until combined. Increase heat to medium-high and bring to a boil. Reduce to a low simmer and cook, stirring frequently and scraping down the sides of the pan. In about 3 minutes add remaining blueberries and continue to simmer for about 15 minutes total, until the mixture is thickened and glossy. The time this step takes may vary due to the heat of your stove and how much liquid you got out of the berries.

You will still see whole berries. In case it's not obvious at this point, that's a feature, not a bug.

5. Take off heat and allow to cool for a few minutes. Season with salt (and pepper, if desired) to taste. Do taste it first. It may need very little salt, if any.

Serve generously over a good steak, filet mignon if you want to be authentic.


Wild blueberries look and taste very different from domestic berries. They are smaller and have a more intense flavor. You can find them in the freezer section. Based on Cook's Illustrated's taste tests I buy Wyman's. The berries are excellent and widely available in supermarkets.

I really like pepper. Yet I find it completely unnecessary in this recipe. Feel free to add some at the end, but taste carefully as you go. It will likely need very little salt, if any.

Servings: 4

Source: Recovery Dad


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