The only way a tender petite filet mignon can become more delicious is to top it with goat cheese and a drizzle of balsamic reduction. My Goat Cheese-Topped Filet Mignon Steak with Balsamic Reduction will be your new go-to recipe for easy entertaining and date nights in!
Enjoying a delicious steak is a no brainer but let’s be honest, it can get boring. Most often when we think of jazzing up a steak, we reach for steak sauce, sautéed mushrooms, or a creamy sauce, but there’s a much easier option!
You might not have considered topping a steak with goat cheese; I know I didn’t! However, it’s seriously delicious.
But not just any goat cheese; I recommend Montchevre® Goat Cheese Logs!
Why Choose Montchevre® Goat Cheese?
Montchevre®Montchevre® takes great pride in not only producing a high quality goat cheese at a great price but also helping to ensure their farmers are successful. I love this video they made showing their well-loved farmers and goats!
Their goat cheese has such a smooth, creamy, clean, and tangy flavor. And since it’s non-gmo, it’s healthy for us!
I’ve always loved goat cheese in salads or on a charcuterie board, but topping a steak with goat cheese is a game-changer for your next steak night. While the plain goat cheese works great on its own, I prefer Montchevre® Tomato Basil Goat Cheese Log!
How to Cook a Steak topped with Goat Cheese?
Simply cook your steaks 2-3 minutes per side in a cast iron (or similar heavy oven-proof skillet) over medium high heat. Then, top them with a slice of goat cheese…
You can use petite filet mignon or any other high quality cut of steak that you prefer. I also love topping ribeye and New York strips steaks with goat cheese, too!
Give them a quick broil to melt the cheese…
And just before serving, drizzle with sweet and tangy balsamic reduction!
Is your mouth watering?? I know mine is!
To make my Goat Cheese-Topped Filet Mignon Steak with Balsamic Reduction into a meal, serve them with steamed broccoli and sautéed mushrooms. Garnish your plates with lots of fresh basil, too!
For me, a perfectly cooked steak is rare. So I basically just sear mine 1-2 minutes on each side for a 1-inch thick cut. For medium rare, 3 minutes per side.
What’s your favorite way to enjoy goat cheese?? Here’s a few of mine:
- Pumpkin Pie Goat Cheese Mousse
- No Bake Chèvre Cheesecake Cups
- Radishes and Ranch Chèvre Dirt Dip
- Savory Roasted Garlic Pumpkin Soup
Yours in Health,
P.S. More to love at Montchevre.com
Goat Cheese Topped Filet Mignon with Balsamic Reduction
- Simmer balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 15-20 mintues.
- Preheat your oven to BROIL
- Melt the butter in a cast iron or other oven-proof 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.
- Place 1/6th of the goat cheese over the steaks and broil just until the cheese melts, about 1 minute.
- Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.
There’s more to love at Montchevre.com!