Saturday, July 4, 2009

Filet Mignon with Balsamic Syrup and Goat Cheese

Man I love coming over to my dad and stepmother's house for dinner. Not only do I get fed a kick ass dinner (tonight was grilled chicken with roasted nectarines and buerre blanc), but I even go home with new delicious recipes to try. How on God's green earth I ever missed this one I don't even know. This can easily be made SB by subbing out Splenda for the sugar, and hell, maybe this is another one where you can skip it altogether (cooking balsamic down tends to make it really sweet); you can also use lowfat goat cheese, though it's such a small amount that it wouldn't be the end of the world if you used regular. Unless you use the amount I typically use. Then it's bad no matter what.

Filet Mignon with Balsamic Syrup and Goat Cheese
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
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 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. 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.

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