Ingredients
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1 1/2
-
3
-
2
-
6
-
-
2
-
-
-
-
-
-
-
-
-
Directions
Filet Mignon With Goat Cheese and Balsamic Reduction, filet mignon is my favorite cut of beef, and i travel to philadelphia’s italian market to a butcher who knows how to cut it right. this is yet another easy way to serve this delectable steak, from food network., Just an FYI..if you look for it a lot of markets nw sell Balsamic Reductions already pre packaged in the isle with vinegars or condiments. Its delish on vanilla ice cream as well..which I know sounds gross but believe me its YUMMAY!, Absolutely delicious! The grocery had top sirloin steaks on sale, and I had goat cheese to use and ran across your recipe. I grilled the steaks to medium rare, topped with goat cheese and placed under the broiler for 1 minute … perfection! I will definiltely make this again!
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Steps
|
1
Done
|
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. |
|
2
Done
|
Meanwhile, Preheat the Broiler. |
|
3
Done
|
Melt the Butter in a Heavy Large Skillet Over Medium-High Heat. |
|
4
Done
|
Sprinkle the Steaks With Salt and Pepper. |
|
5
Done
|
Cook the Steaks to Desired Doneness, About 3 Minutes Per Side For Medium-Rare. |
|
6
Done
|
Transfer the Steaks to a Baking Sheet. |
|
7
Done
|
Crumble the Cheese Over the Steaks and Broil Just Until the Cheese Melts, About 1 Minute. |
|
8
Done
|
Sprinkle With Pepper. |
|
9
Done
|
Transfer the Steaks to Plates. Drizzle the Balsamic Sauce Around the Steaks and Serve. |
