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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!

This post has been sponsored by ​Montchevre®​. All thoughts and opinions are my own.

 

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!

Goat cheese!

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,

Hayley RyczekHayley Ryczek

P.S. More to love at ​Montchevre.com​

Petite filet topped with goat cheese and basil on a white platePetite filet topped with goat cheese and basil on a white plate

Goat Cheese Topped Filet Mignon with Balsamic Reduction

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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!

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Prep Time: 5 minutesCook Time: 10 minutesresting time: 5 minutes
Servings: 6 servings

Cost: 75

Ingredients

  • 1.5 cups organic balsamic vinegar
  • 1/4 cup Sugar
  • 6 5 ounce filet mignon roughly 1 inch
  • sea salt to taste
  • black pepper to taste
  • 1 log Montchevre® Goat Cheese

Instructions

  • 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.

Nutrition

Calories: 92kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 16mg | Potassium: 71mg | Sugar: 18g | Calcium: 17mg | Iron: 0.5mg

Tried this recipe?Mention @HealthStartsinthekitchen or tag #HealthStartsInTheKitchen!

There’s more to love at ​Montchevre.com​!