Filet Mignon With Balsamic Syrup Goat Cheese Recipes

FILET MIGNON WITH GOAT CHEESE AND BALSAMIC REDUCTION

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 BALSAMIC SYRUP & 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 W/BALSAMIC SYRUP & BOURSIN CHEESE

Steps:

• Preheat broiler.
• Boil vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring, occasionally, about 18 minutes.
• Meanwhile, melt the butter or margarine in heavy large skillet over medium-high heat and infuse the butter with garlic, about 1 minute.
• Sprinkle steaks with salt and freshly ground black pepper.
• Remove garlic from pan.
• Cook 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 again with pepper.
• Transfer steaks to plates.
• Drizzle the balsamic sauce around the steaks, garnish with parsley, and serve.
• Enjoy!

FILET MIGNON WITH RICH BALSAMIC GLAZE

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.