Filet Mignon with Balsamic Syrup and Goat Cheese

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Gooey Good Food

Rated: 5 stars out of 5Rate itRead users' reviews (275)

Cook Time:
18 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 18 min
Total:: 28 min

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Ingredients

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

Directions

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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Comments & Reviews

recipe Filet Mignon with Balsamic Syrup and Goat Cheese
Linda Willowbrook, IL 02-03-2010
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So easy
Rated: 5 stars out of 5

I found this to be so easy to make, didn't take long, and turned out delicious. Just take care not to let the sugar in the... sauce burn or you'll end up with hard sauce.Read more
recipe Filet Mignon with Balsamic Syrup and Goat Cheese
Cathy newtown Square, PA 01-29-2010
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There's a reason for 273 reviews!
Rated: 5 stars out of 5

This recipe was so easy and absolutley delicious. My family of 5 all like their steak cooked differently. So - 3 min each... side for rare, 5 min for medium rare, and 7 min. for medium. Put the medium filets on first and go from there. I read that some people had problems with the balsamic reduction. Once it came to a boil, I lowered the heat to a smooth simmer and went about 22 minutes instead of 18. I didn't need to baby sit it and occasionally went over to stir. It was perfection. I think Medium high for the entire reduction time is too much. The goat cheese was great, but I know any soft cheese would work well in this dish. I served it with tortilleni tossed in sauteed garlic and a good evoo. I paired it with a spring salad dressed in a simple vinegarette. I will make this often - or at least when filet goes on sale. Bon appetit!Read more
recipe Filet Mignon with Balsamic Syrup and Goat Cheese
Jeff La Grande, OR 01-28-2010
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Absolutely incredible!
Rated: 5 stars out of 5

Searching through the various recipes for Filet Mignon and this one popped out at me. I didn't have any goat cheese for the... first try, but made it anyways and it was literally one of the best things I have ever eaten. My wife loved it so much she requested again just two days later. I am trying the goat cheese on it tonight, I'm thinking the cheese should even out the sweetness of the syrup very nicely. Very easy and one of the best things I've made.Read more
recipe Filet Mignon with Balsamic Syrup and Goat Cheese
Lisa Akron, OH 01-25-2010
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This was well worth the cost.
Rated: 5 stars out of 5

I made this for my mother's birthday dinner. It was a hit. My picky nieces even loved it, goat cheese and all. I did not... make the balsamic vinegar/sugar mixture, I just used balsamic glaze from a bottle. It was a lot easier.Read more
recipe Filet Mignon with Balsamic Syrup and Goat Cheese
georgette geneva, IL 01-04-2010
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Better than Grilled!
Rated: 5 stars out of 5

My family thought this recipe was better than when I grill the filets. Very very moist and never dry, like at times on the... grill. Very EASY and FAST to make and tastes like its from a gourmet resturant!! By the way, I have made this twice and just read the review from Laura and I can't believe she had such trouble with it. Hope she tries it again.Read more
recipe Filet Mignon with Balsamic Syrup and Goat Cheese
Laura edmonds, WA 12-26-2009
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More like Balsamic Taffy
Rated: 2 stars out of 5

Our sauce never reduced to a 1/3 of a cup. instead, it got really hard and thick and it hardened so much that we couldn't... even use the sauce. so that was a bummer. luckily the goat cheese made for a delicious pairing with the mignon and we had also sauted some mushrooms as well. but as a warning: follow the 18 min. and not the reduction of the sauce to a 1/3 of a cup or you will be doomed to repeat our fatal balsamic taffy recipe.Read more