Filet Mignon with Balsamic Glaze and Goat Cheese

Filet Mignon with Goat Cheese

Try this elegant and delicious entree for your next date night dinner! We recommend serving this rich filet mignon with steamed asparagus, baby red potatoes and pairing it with a glass of our 2012 Grand Reserve for the perfect meal.

What You’ll Need:

  • 6 (5-6 oz.) filet mignon steaks, about 1-inch think each
  • 1 1/2 cups balsamic vinegar
  • 1/2 cup Elizabeth Mitchell Private Reserve
  • Salt and freshly ground black pepper to taste
  • 3 tbs. sugar
  • 2 tbs. butter
  • 2 oz. soft, fresh goat cheese

How to Make It:

  1. Boil the balsamic vinegar and sugar in a small saucepan over medium-high heat for 18 minutes, stirring until it’s reduced to roughly 1/3 cup.
  2. Preheat the broiler. While it heats, melt the butter in a large skillet over medium-high heat. Sprinkle the steaks with salt and pepper to taste.
  3. Cook the steaks to desired doneness (about 3 minutes per side for medium-rare) adding the red wine as you cook them.
  4. Transfer the steaks to a baking sheet. Crumble the goat cheese over the steaks and broil just until the cheese melts (about 1 minute). Sprinkle with pepper.
  5. Transfer the steaks to plates and drizzle the balsamic sauce around the steaks and serve.

Bon appetit!