I have always been intimidated by filet mignon. I know it may seem kind of silly, but it is one of those things that intimidated me. I think its because it is considered such a “fancy” cut of meat and it’s expensive. So I thought how sad would it be for me to burn a beautiful piece of meat to a crisp. That’s like me getting sunburn! So not cool! Okay, maybe that wasn’t a funny joke. But I digress! So I watched some food network chefs cook on TV enough that I thought I could handle it.

It ended up being really easy! So much so, that I decided to share as part of my Valentine’s day recipes when I visited PA Live! this past week.

Check it out : http://www.pahomepage.com/lifestyle/pa-live/pa-live-in-the-kitchen-with-dina-deleasa

Valentines Day Filet Mignon

ingredients

FILETS

• 4 5-6oz Filet Mignon Steaks, about 1 inch thick

• 3 Tbsp butter

• 4 oz goat cheese

• 1 Tbsp kosher salt

• 1 Tbsp fresh cracked pepper

• 2 Tbsp rosemary finely chopped

• 2 Tbsp thyme finely chopped

BALSAMIC SYRUP

• 1 1/2 c balsamic vinegar

• 3 Tbsp sugar

instructions

balsamic syrup

1. In a small saucepan, boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.

steaks

1. In a large saute pan melt the butter.

2. Sprinkle the steaks on all sides with the salt, pepper, rosemary, and thyme.

3. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. If your steaks are more like 2 inches think try 5 minutes per side.

4. Preheat your broiler on a high setting. Top the steaks with the goat cheese and put them in the oven. If you have the type of pan that can go straight into the oven use that otherwise you can transfer the pieces of steak to cookie sheet lined with foil. Then top with goat cheese.

5. Once the cheese starts to bubble remove it from the oven. Let the steaks rest for five minutes. Transfer to a serving plate and drizzle the balsamic syrup over them!