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Filet Mignon with Balsamic Syrup and Goat Cheese Recipe

Filet Mignon with Balsamic Syrup and Goat Cheese

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Gooey Good Food

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (286)

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Average Rating:

Total Reviews: 286

Showing 1-10 of 286

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  • on May 08, 2012

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    This was amazing!!!! By far some of the best steak I have ever had! I used Roquefort cheese instead of the goat cheese. The combination of the steak, cheese, and balsamic reduction was great, I can't wait to make this again! This is a recipe that everyone needs to try, especially since it is so simple to make : Thanks Giada!

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  • on February 15, 2012

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    Delicious! I used bleu cheese instead of the goat cheese (pile it on!, I also added 1 T demi glace reduction (veal and beef to the sauce which gave it some added richness.
    @ Garym053 I'm wondering if the sauce was terrible because you didn't allow the vinegar to cook off. If you take the sauce off before the vinegar has evaporated then the sauce will be, well terrible. I almost didn't make it based on your review, but now I'm so glad I went ahead and gave it a try. It's a real WINNER!!!! I will make this over and over again!

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  • on January 29, 2012

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    This was absolutely delicious! The balsamic sauce was a great contrasting flavor with the goat cheese on the steak! Can't wait to make it for my friends.

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  • on January 20, 2012

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    I've had this several times and it is absolutely delicious! Tonight I'm making it for dinner (thank you Giada! though we use feta cheese instead of goat cheese and I'm using bacon wrapped filet mignon. I also use the excess glaze as salad dressing. DELICIOUS!

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  • on January 06, 2012

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    My wife and I had six family members over for dinner and to bring in the New Year. Everyone raved about the balsamic syrup and goat cheese, though I may try Blue Cheese next time. A great way to bring in the New Year. WINNER !!!!!!

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  • on December 26, 2011

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    The steaks were good, but then any Filet Mignon with pepper & Goat Cheese would be good. The Balsamic Syrup was terrible!

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  • on December 20, 2011

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    This was overall pretty good. My husband liked it alot...I guess it was just me, but I wasn't that crazy about the balsamic syrup. I also make Giada's Filet Mignon with rosemary mushroom gravy...that is TO DIE FOR!

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  • on November 10, 2011

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    This was so fabulous, I had a bunch of very small filets I needed to use up so I made this, served with Giada's Orzo with Mint Salmoriglio Sauce and a salad with caramelized pears and toasted walnuts.

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  • on September 06, 2011

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    Please. Make this recipe as soon as you can. The balsamic reduction with the filet and cheese was just outstanding. Incredible.

    My steaks were 1.5 inches thick, so cooking time was quite a bit more than 3 minutes per side. Even for medium rare. We bought a lovely beef tenderloin ($50.00 and had it cut into about 10 filets (froze 5, very economical, but I am sure does not need to be mentioned to this audience. We served this to guests with a suggestion from another reader, asparagus with creamy mustard sauce, also Giadas roasted potatoes with Herbes de Provence. Easy, impressive dinner.

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  • on August 02, 2011

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    I made this for Christmas Day having the ingredients from dinner,the night before. It was absolutely easy and delicious. I am staying in Argentina so the beef is of the best!!!And this is a great way to use your tenderloin(cut into medallions.After reading the reviews I took care not to cook the sauce too much. I only used 1/2 cup of the balsamic, heated that on low and I didn't add the sugar all at once. I started with 1 teaspoon and adjusted to my taste. I also did not let the sauce get too thick as soon as it starts to coat your spoon you can turn it off it will thicken on it's own. If not it will be too sticky and harden. For other reviewers who have said the sauce ruined there steak.. Didn't they try the sauce before adding it on the steak??? This one is a keeper for me,loved it.

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