Tuesday, February 3, 2015

Valentine's Recipe: Filet Mignon topped with a Balsamic Reduction and Melted Goat Cheese

Valentine's Day is almost here.  If you decide to stay in, try this recipe.  You can't go wrong!  


Filet Mignon topped with a Balsamic Reduction and Melted Goat Cheese

Featured on the Romantic Dinner for 2 and in the Capital Cooking Cookbook

1/2 cup balsamic vinegar
¼ cup red wine
2 tablespoons sugar 

2 tablespoons butter 
2 4 ounce filet mignon steaks 
Salt and freshly ground black pepper 
1 ounce soft fresh goat cheese or feta Cheese 


Simmer the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, for 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 on both sides. 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.



Photo by Duane Heaton

4 comments:

uno said...

I really like the food from france .. I will try to make this food at home

capitalcooking said...

This was Italian inspired for me with the Balsamic reduction, but I hope you enjoy nonetheless.

The Goose is Loose said...

brilliant of course. but what the hell do you serve with it???

Lauren DeSantis said...

I like it with my potato gratin and green beans. You can find those recipes in the Recipe tab above. Enjoy!