Blueberry Filet Mignon ( like served at Acqua al 2)

 My friend Ann shared this recipe and I was so excited to try it after having this both at at the Florence/ Firenze and the DC restaurant. She found it online see author below.

Juicy, rare filet mignon with a sweet-and-savory blueberry sauce similar to the dish Fileno al Mirtilio served at Acqua al 2 in Florence, Italy. Author: Tekesha @ EatMoreFoodProject

• 1 lb filet mignon (2 pieces, 1-inch thick)
• Salt and pepper
• 2 tbsp oil, divided
• 1 shallot, sliced thin
• 1 cup red wine (I used a red zinfandel)
• 6 oz fresh blueberries
• Juice and zest of ½ lemon
• 1 tsp fresh thyme
• 1 tbsp rubbed sage
• 4 tbsp brown sugar splenda (didn't have so substituted 2 T brown sugar)
• 
  

Pour a tablespoon of oil into a pan and heat on high heat until it is smoking hot.

Salt and pepper each filet and grill them in the hot oil for 2 minutes on each side.

Remove from pan and let rest on a plate.

Set out all of the blueberry sauce ingredients.

Sauté the shallots in a tablespoon of oil until translucent.

Add the red wine and bring to a boil.

Boil for approximately 2 minutes on high heat, until wine is reduced by half.

Add the remaining sauce ingredients and sauté on medium heat 5 minutes, using the back of your spoon to mash up some of the blueberries as they cook.