Time: 30 min.
Complexity: easily
Servings: 6

Balsamic syrup, with its rich, sweet-tart flavor, makes a wonderful accompaniment to grilled filet mignon. To make it, simply simmer balsamic vinegar and sugar until thick. This can be done ahead of time or while you're preparing the meat. Filet mignon steaks are generously salted and seared in butter until golden brown, then sprinkled with crumbled goat cheese and grilled in the oven to melt. Goat cheese is very soft and delicate, and will melt quickly, so you don't have to worry about overcooking your steak. Drizzle with syrup and enjoy this elegant dish.

Ingredients:

• 6 filet mignon steaks, weighing 140-170 g each, approximately 2.5 cm thick.
• 1.5 cups balsamic vinegar
• 3 tablespoons of sugar
• 2 tablespoons butter
• 60 g fresh soft goat cheese

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.

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beef, balsamic vinegar, goat cheese

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Preparation:

Step 1
• In a small heavy-bottomed saucepan, simmer the balsamic vinegar and sugar over medium-high heat, stirring occasionally, until reduced to 1/3 cup, about 18 minutes.
Step 2
• Meanwhile, preheat the oven to broil. Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Season the steaks with salt and black pepper. Grill the steaks to your desired doneness, about 3 minutes per side for medium-rare.
Step 3
• Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil until the cheese is melted, about 1 minute. Season with black pepper.
Step 4
• Arrange the steaks on plates. Drizzle with balsamic reduction and serve.

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