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Filet Mignon with Balsamic Syrup and Goat Cheese

February 10, 2011

First things first, is it really Thursday already?  How did that happen?  While I never complain about the weekend coming quickly, it seems like this week has especially flown by.  The good news is that puts me one step closer to actually enjoying this Valentine’s dinner I’ve blogged about all week!

I have looked forward to today’s recipe since I decided on this week’s theme: Filet Mignon with Balsamic Syrup and Goat Cheese.  Doesn’t it just sound amazing??  It is quite possibly one of my absolute favorite things to cook at home and is always our go to meal for celebrations: birthdays, anniversaries, Fridays, etc.  This particular dish is so decadent and delicious that it is absolutely perfect for special occasions.  Oh, I cannot wait to cook this!  I clearly enjoy cooking at home a little too much.  If I could just hire someone to come do my dishes, I would be complete.

I still don’t have pictures to share, but if my husband obliges I will do my best to take some before our Valentine’s dinner.   Thank goodness for an understanding husband!

Filet Mignon with Balsamic Syrup and Goat Cheese
Yields: 2 Servings

1 cup balsamic vinegar
2 tablespoon sugar
1 tablespoon butter
2 5-ounce Filet mignon steaks (each about 1-inch thick)
Freshly ground pepper
1 ounce Goat cheese
1. Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to a little less than 1/3 cup, stirring occasionally, about 12-15 minutes.
2. 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.
3. Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

Kate’s Tips

It is incredibly important to be vigilant with regard to the balsamic syrup.  If you reduce it too fast or for too long you will have a burnt mess!  The original recipe calls for 1 1/2 cups of balsamic for 6 servings.  While the serving size I am sharing today is for 2, I have increased the amount of syrup you will make to 4 servings.  We’ve tried to scale down the balsamic portions in the past and it has almost always ended in disaster.  Reducing the balsamic in such small portions is tricky and I’ve found it is much safer to end up with a little extra than none at all.

Remember that you are looking for a syrup consistency, but be careful not to over-reduce!

Do not broil the filets for much longer than one minute.  The goat cheese has a tendency to become grainy if it is cooked for too long in this method.

2 Comments leave one →
  1. joy permalink
    November 29, 2011 12:55 am

    what do you serve this with? mashed potatoes? anything other than asparagus? since the taste of the cheese and sauce are so strong i imagine it has to be something simple

    any suggestions?

    • November 29, 2011 2:30 pm

      We prefer to steam up a green veggie to go along side (green beans, asparagus, broccoli-depending on what is in season) and then either do a risotto if we are feeling fancy or baked potatoes. Sauteed mushrooms also lend a nice earthy flavor alongside to balance the depth of the sauce.

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