1 1/2 cups balsamic vinegar, 3 tablespoons sugar, 2 tablespoons butter, Patton's Center Cut Filet Mignon's (side muscle and sliver skin always removed), Kosher salt or Sea Salt, Butcher's Black Pepper, 2 ounces soft fresh goat cheese
While stirring boil the balsamic vinegar and sugar in a small saucepan over medium-high heat until reduced to 1/3 cup. Stir occasionally to prevent burning for about 20 - 30 minutes.
Meanwhile, preheat oven to 400°F.
Season the Filet Mignon's with kosher salt and ground pepper. Cook steaks first in a skillet with a light coat of olive oil or cook in melted butter. (You could also grill the steaks. Whichever method you use be sure to cook steaks just short of desired doneness.) Transfer steaks to a baking sheet.
Crumble goat cheese over the steaks and bake for about 3 minutes or until cheese melts. (You could use blue cheese in place of goat cheese).
Transfer steaks to plates. Drizzle balsamic sauce around and over the steaks and serve. (You could do the same with a Chateaubriand Roast!) If you don't want to make your own Balsamic Glaze we sell one already made for you. Or you could substitute the Balsamic Glaze step and use Patton's Bourbon Glaze - an awesome alternative.
|Pairings||Sides||Servings||Prep Time||Ready In||Calories||Fat||Cholesterol|
Cabernet Sauvignon (wine), Long Island Ice-Tea, IPA Beer, Stout Beer
Asparagus, Red Potatoes, Baked Potatoes, Crab Cakes
|0||30 minutes||40 minutes||367.00||26.20||81.00|