Filet Mignon with Goat Cheese and Balsamic Glaze
This tender steak recipe is topped off with a sweet and savory addition of toasted goat cheese and a classic balsamic glaze. One of my go-to options for a small dinner party or to celebrate something special.
Ingredients
Directions
- Preheat the brolier.
- Combine the white sugard and balsamic vinegar in a medium sauce pan.
- Bring to a boil over medium-high heat stirring occasionally to prevent the sugar from burning on the bottom.
- Continue to reduce the mixure, still stirring occasionally, until reduced to about ⅓ the orginal volume (about 20 minutes).
- Heat butter in a large oven-proof skillet over medium-high heat.
- Add a pinch of salt, ground black pepper, and ground cumin to each steak.
- Add crushed garlic, rosemary sprig, and steaks to the skillet and cook evenly, about 3 minutes per side for medium-rare, basting once flipped.
- Crumble the goat cheese over each steak and transfer skillet to oven under the broiler for about 1 minute.
- Optionally, to get a better melt on the cheese, use a kitchen torch to toast the top.
- Remove from oven, tent with tin foil, and allow to rest for about 2 minutes.
- Plate and drizzle with the balsamic glaze. Serve immediately.
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