Filet Mignon with Goat Cheese and Balsamic Reduction

Snazzy, I know. Not our typical Sunday dinner, but once and a while you've got to indulge and try something new! The farmers market opened for the season last weekend and my favorite farmer was selling grass fed filet mignon. Beautiful local lean beef doesn't come cheap. And since this was my first time preparing such an expensive fillet of steak, I was terrified something would go wrong! I chose to put my trust in Giada and closely followed one of her well-regarded recipes.

While this recipe is simple, there are several ways to screw it up. One would be overcooking your beef. Chewy tenderloin would be a tragedy. Aim for medium-rare (pink in the center). If you can't stand the idea of rare meat then don't waste your time on such a quality cut of beef- choose something cheaper and cook it 'till it's dry as a bone. I don't care. (Sorry, I'm a bit spunky today!) But please... don't ruin something this spectacular by letting it get overdone.

The next place something could go wrong would be the balsamic reduction. I learned by trial and error that if you overheat the sugar, it will turn hard the minute it cools. You'll be chipping glaze off of your dinner plate. There are two ways to prevent this: cook it low and slow (and remove it from the heat before its as thick as you want it) OR leave out the sugar. Next time, I'm going to take the second approach. Reducing the balsamic vinegar concentrates its natural sweetness, so the added sugar is unnecessary.

Last of all, make sure that you let your steaks rest a few minutes before slicing. Otherwise, they'll spill their precious juices all over your plate. You want that moisture to remain in the meat and subsequently in your mouth! Done right, these petite fillets of beef will be a savory and sumptuous experience!

INGREDIENTS
1 1/2 cups balsamic vinegar
3 Tbsp. organic cane sugar (optional)
6 (4-6 oz.) fillet mignon steaks (about 1 inch thick)
salt and freshly ground black pepper
2 Tbsp. butter
2 oz. soft fresh goat cheese

DIRECTIONS
1. To make the balsamic reduction, combine the vinegar and sugar (optional) in a small heavy-bottomed saucepan over medium heat. Bring to a gentle boil, then reduce heat and simmer on medium-low, stirring occasionally, until thickened (about 15 minutes).

NOTE: Be sure to not cook the vinegar over too high of heat or for too long because it will cause the sugar to harden. Remove it from the heat before it has reached the consistency you desire. It will further thicken as it cools.

2. Meanwhile, preheat the broiler. Melt the butter in a large heavy skillet over medium-high heat. Season the steaks with salt and pepper on both sides. Cook the steaks to desired doneness (about 3 minutes on each side for medium-rare.) Transfer to a baking sheet and top with crumbled goat cheese. Place under the broiler for about a minute, until the cheese melts. Sprinkle with salt and pepper.

3. Place steaks on plates, drizzle with warm balsamic reduction, and serve.

Serves 6.

(Adapted from Food Network)