Filet Mignon with Honey-Dijon Vinaigrette, Lavender Fine Herb Goat Cheese and Butter Lettuce

Total Time:
50 min
Prep:
30 min
Inactive:
5 min
Cook:
15 min

Yield:
8 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Filet Mignon:
  • 1 pound filet mignon, trimmed
  • Canola oil, for brushing
  • Kosher salt
  • 2 teaspoons coarsely ground black pepper
  • Fine Herb Goat Cheese:
  • 8 ounces goat cheese, such as Bonne Bouche
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped chives
  • 1 tablespoon finely chopped fresh tarragon
  • 1 teaspoon dried lavender or a mix of fresh and dried
  • Freshly ground black pepper
  • Vinaigrette:
  • 1/4 cup mild-variety honey, such as Hamptons Honey Company
  • 3 tablespoons champagne vinegar
  • 2 tablespoons Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • Butter lettuce leaves, for filling
Directions
  • For the filet mignon: Remove the filet from the refrigerator 30 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling.

  • For the fine herb goat cheese: Mash together the cheese, parsley, chives, tarragon, lavender and black pepper in a small bowl.

  • For the vinaigrette: Whisk together the honey, vinegar, mustard and salt and pepper to taste in a bowl until combined. Slowly whisk in the olive oil until emulsified.

  • Brush the filet mignon with the canola oil and sprinkle with salt. Press the pepper onto the entire surface.

  • Grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 6 minutes per side. Remove from the grill and let rest on a cutting board for 5 minutes before thinly slicing

  • Fill the lettuce leaves with a few thin slices of the filet, a small dollop of the goat cheese and a drizzle of the vinaigrette.


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