Filet Mignon with Balsamic Syrup and Goat Cheese
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Recipe courtesy of Giada De Laurentiis
  • 1 1/2 cups balsamic vinegar
  • 3 tablespoons sugar
  • 2 tablespoons butter
  • 6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
  • Salt and freshly ground black pepper
  • 4 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 18 minutes.

Meanwhile, preheat the oven to 350°. Melt the butter in a heavy (oven proof) large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Place steaks in skillet and brown on both sides. Move the steaks to the oven and roast to desired doneness, about 3 minutes 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.
If you don’t have time to make your reduced balsamic, McGinnis Sisters has Imported Balsamic Cream available for a quick and delicious substitute!

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