Filet Mignon with Balsamic Syrup and Goat Cheese
Ingredients
1 1⁄2 cups balsamic vinegar
3 tablespoons sugar
6 filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
2 ounces soft goat cheese
Instructions
1. 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. Keep warm prior to serving or it will be closer to the consistency of taffy than syrup.
2. Meanwhile, preheat the grill or griddle. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3-4 minutes per side for medium-rare. After turning steaks over, spoon a small dollop of goat cheese on top of each one. The cheese will melt while the second side cooks.
3. Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.
Comments
This recipe is from Giada De Laurentiis via the Food Network site. I was looking for a way to prepare filet mignon that would be Italian inspired in order to go with Carbonara and this seemed to fit the bill. It was delicious, the goat cheese was soft and melty. The glaze was sweet and strong. I did make the mistake of letting the glaze cool a little too much so it stuck to our teeth, but I’m not planning on telling my dentist.
Shown here with Gwen’s Carbonara.
Internet - Giada De Laurentiis