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!  This recipe will be airing in February on WETA Create.  Tune in on Fridays at 7 p.m. and Saturdays at 1:30 a.m. and 4:30 p.m.

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