Balsamic And Goat Cheese Filet Mignon Recipes

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FILET MIGNON WITH GOAT CHEESE AND BALSAMIC REDUCTION



Filet Mignon With Goat Cheese and Balsamic Reduction image

filet mignon is my favorite cut of beef, and i travel to philadelphia's italian market to a butcher who knows how to cut it right. this is yet another easy way to serve this delectable steak, from food network.

Provided by chia2160

Categories     Steak

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
6 (5 ounce) filet mignon steaks (each about 1-inch thick)
salt & freshly ground black pepper
2 ounces soft fresh goat cheese

Steps:

  • 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.

BALSAMIC MARINADE FOR GOAT CHEESE



Balsamic Marinade for Goat Cheese image

Provided by Food Network

Yield 8 appetizer servings

Number Of Ingredients 12

1/2 cup balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
2 garlic cloves, minced
1/4 cup thinly sliced fresh basil
1 teaspoon dried Mexican oregano
3/4 cup extra virgin olive oil
8 ounces soft fresh goat cheese, cut into 1 inch thick rounds
1/4 cup finely diced red bell pepper
1/4 cup finely diced yellow bell pepper

Steps:

  • Mix vinegar, lemon juice, orange juice, lemon peel, orange peel, garlic, basil and oregano in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. Pour mixture into glass baking dish. Add goat cheese; turn to coat. Refrigerate at least 2 hours or up to 2 days, turning occasionally.
  • Transfer goat cheese to platter. Spoon marinade over. Sprinkle with bell peppers.

FILET MIGNON WITH BALSAMIC SYRUP & GOAT CHEESE



FILET MIGNON WITH BALSAMIC SYRUP & GOAT CHEESE image

Categories     Beef

Number Of Ingredients 1

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

Steps:

  • 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.

FILET MIGNON WITH RICH BALSAMIC GLAZE



Filet Mignon with Rich Balsamic Glaze image

This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.

Provided by LINDA W.

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 20m

Yield 2

Number Of Ingredients 5

2 (4 ounce) filet mignon steaks
½ teaspoon freshly ground black pepper to taste
salt to taste
¼ cup balsamic vinegar
¼ cup dry red wine

Steps:

  • Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
  • Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
  • Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g

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