While recently on my honeymoon in Italy, we went to a ristorante in Florence called Aqua al Due. We had this dish (known as Filetto al Mirtillo) and it was fantastic. Does anyone know how to re-create this dish? I don't even know if it's technically Italian as the restaurant was full of Americans and they have an outpost in San Diego. All I know is that it was superb.
It tasted like it had red wine, blueberries (of course), perhaps worcheshire sauce?, something a little spicy, (maybe just black pepper) and was a reduction.
Any ideas? Thanks for input.