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