Time: 35 min.
Complexity: easily
Servings: 8

A succulent filet mignon steak with a crisp black pepper crust is drizzled with a sweet and tart vinaigrette and served in edible lettuce bowls with soft goat cheese whipped with aromatic herbs and lavender. Before grilling, bring the steak to room temperature to ensure even browning, and press firmly with coarsely ground black pepper on all sides. This tender filet mignon requires medium-rare cooking with a crisp crust to fully appreciate its texture and flavor.

Ingredients:

Filet mignon

• 450 g filet mignon, trimmed
• Rapeseed oil (canola) for greasing
• 2 tsp coarsely ground black pepper

Goat cheese with herbs

• 220 gr. goat cheese
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped chives
• 1 tbsp finely chopped fresh tarragon
• 1 teaspoon dried lavender or a mixture of dried and fresh lavender

Vinaigrette dressing

• 1/4 cup soft honey
• 3 tablespoons champagne vinegar
• 2 tablespoons Dijon mustard
• 1/4 cup extra-virgin olive oil
• Lettuce leaves, for filling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, goat cheese, black pepper, parsley, tarragon, lavender, champagne vinegar, lettuce, honey

We recommend

Preparation:

Step 1
• Filet mignon:
  
  Remove the fillet from the refrigerator 30 minutes before grilling. Preheat a charcoal or gas grill to high heat.
Step 2
• Goat cheese with herbs:
  
  In a small bowl, combine goat cheese, parsley, chives, tarragon, lavender and black pepper.
  
  Vinaigrette dressing:
  
  In a bowl, combine honey, vinegar, mustard, salt, and black pepper to taste until smooth. Gradually whisk in the olive oil until emulsified.
Step 3
• Brush the filet mignon with canola oil and sprinkle with salt. Press black pepper all over the surface.
Step 4
• Grill until golden brown on both sides and medium-rare, about 6 minutes per side. Remove from the grill and let rest on a cutting board for 5 minutes, then slice thinly.
Step 5
• Fill the lettuce leaves with a few thin slices of fillet, a small spoonful of goat cheese, and drizzle with the vinaigrette.

Votes: 3