Wednesday, September 11, 2013

Filet Mignon with Balsamic Syrup and Goat Cheese

We all know that filet mignon melts in your mouth. But what about when you top it with creamy goat cheese and a sweet balsamic glaze? Yup, it stills melts in your mouth. I made this for Sunday night dinner alongside an episode of Dexter (how fitting, right?) on top of a simple spinach salad so that it could be the star of the show. Want to impress your date/husband/friends? Make this amazingly simple yet decadent dinner, and they won't be disappointed. If they are...well send the leftovers to me. I never let a good steak go to waste!

Filet Mignon with Balsamic Syrup and Goat Cheese


  • 1 cup balsamic vinegar
  • 2 tbsp. sugar
  • 1 tbsp. butter (or oil of choice)
  • 4 filet mignon steaks, about 1 inch thick
  • salt and freshly ground pepper
  • 2 oz. goat cheese
In a small pot, bring balsamic and sugar to a boil. Let it cook and reduce down, stirring occasinally for about 18 minutes.

Meanwhile, preheat broiler. Heat up a skillet on the stove over medium-high heat. Add butter or oil to the pan and allow it to melt. Season the steaks with salt and pepper, then place into the hot pan. Cook for 3 minutes on each side for medium.

Remove steaks from the pan and place onto a baking sheet. Top each steak with crumbled goat cheese. Broil for 1-2 minutes until the cheese just begins to soften and brown on the top.

Place each steak on a serving plate and drizzle with the balsamic glaze. Serve hot.

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