Photo Credit: Elizabeth Newman
Filet mignon is always a celebratory cut of steak, and this simple recipe makes it feel extra special.
When reduced, balsamic vinegar becomes very sweet with a complex, rich flavor. That sweetness pairs so well with the succulent, savory steak. Goat cheese offers a great tang and creamy texture that adds even more flavor.
Pair this with Herbes De Provence roasted potatoes, baked Parmesan mashed potatoes, or even a basic creamy Polenta to give it more of an Italian flair. An herbaceous bitter vegetable pairs well with the richness of the dish, too – like broccoli rabe with raisins and pine nuts, or pesto and prosciutto asparagus.
Filet Mignon With Goat Cheese And Balsamic
- 1 1/2 cups balsamic vinegar
- 3 tablespoons sugar
- 2 tablespoons butter
- 6 5 to 6-ounce filet mignon steaks (each about 1-inch thick)
- Salt and freshly ground black pepper
- 2 ounces soft fresh goat cheese
- Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
- Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
- Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.