Filet Mignon with Balsamic
- 1/3 cup Twisted Aged Balsamic Vinegar (also try flavors listed below*)
- 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
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.
** Try Fig Balsamic, Dark Chocolate Balsamic for variation