Monday, March 2, 2009

Filet Mignon with Balsamic Syrup and Goat Cheese

When deciding upon this menu, I went back and forth between two steak recipes for a long time. Ultimately, Giada won out, and holy smokes am I glad she did. THIS IS ONE OF THE BEST RECIPES I'VE EVER TRIED. I can't say enough about the amazingness of this filet and the flavors of the cheese and balsamic syrup, so I'll just say- please try it. Please.

Filet Mignon with Balsamic Syrup and Goat Cheese

1 1/2 C. balsamic vinegar
3 T. sugar
2 T. butter
6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese

Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 20 minutes.
Meanwhile, preheat the oven to 400. Melt the butter in a large cast-iron skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Sear the steaks for one minute per side- on top, bottom, and sides. Transfer whole skillet to the oven for about ten minutes. Remove from oven and preheat the broiler. Crumble the cheese over the steaks and return to oven to 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.
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