|

Filet Mignon with Red Wine Boysenberry Reduction and Fried Goat Cheese Rounds

I have got a fancy and delicious recipe for you guys, courtesy of the samples I received from Certified Steak & Seafood Company. If you missed the other one I posted, go check out the Chilean Sea Bass with Orange Mango White Wine Reduction.

For those of you that may not be goat cheese fans, this filet mignon is delicious if you skip making the fried goat cheese rounds, but I loved the contrast of the sweet berry sauce and the tangy goat cheese.

The quality of the meat was superb. This is a dish that you have to watch closely. If you are not familiar with filet mignon, you definitely do not want to overcook it and have it be grey in the middle. Here is a great article that should help you decide what temperature to cook your filet mignon. Remember that it will continue to cook even after you take it off the stovetop. My pieces were about two inches thick so remember that if you have a different thickness of meat that you may need to adjust your cooking time.


Filet Mignon with Red Wine Boysenberry Reduction and Fried Goat Cheese Rounds
Makes several servings

  • 4 (6 oz.) filet mignon steaks 
  • salt and pepper to taste
  • 2 Tbsp. vegetable oil
  • 1/2 tsp. onion powder, alternatively you can use 1/4 cup finely chopped shallots 
  • 1/2 cup Shiraz red wine (I used a 2010 Barefoot Shiraz)
  • 1 cup beef broth
  • 3 1/2 Tbsp. boysenberry jam
  • 2 Tbsp. butter
  • Compound butter (see below)
  • Fried Goat Cheese Rounds (see link)


To prepare compound butter:

1. Combine 1 stick of softened butter, 1/2 tsp. Fox Point seasoning, and 1 Tbsp. defrosted frozen berries of your choice. Mash, place on a sheet of parchment paper and roll into a tight tube to form a log shape. Chill until ready to use.

To prepare filet mignon and red wine reduction:

1. If you have not yet done so, prepare the compound butter and the fried goat cheese rounds.  Let the steaks come to room temperature. Pat them dry with paper towels and season liberally with salt and pepper. In a heavy oven proof pan, heat the oil over medium high heat. Brown the steaks about 2 1/2 minutes per side, then transfer to a 350-f degree oven for 5 minutes. Remove from oven and set aside to rest, placing a slice of compound butter on top.

2. Using the same pan, add the red wine and onion powder, stirring to scrape up remnants on the bottom of the pan. Let win boil until reduced by half. Add the broth and boysenberry jam. Return to a boil and reduce by half. The sauce should coat the back of a spoon thickly. Whisk in 2 Tbsp. butter. Season sauce with salt and pepper if needed.

To serve: Place the filet mignon on the plate, add the compound butter if you have not already done so, drizzle with boysenberry reduction and the fried goat cheese rounds. Enjoy!

Recipe inspired from a Paula Deen recipe.

This sponsorship is brought to you by Certified Steak & Seafood Company who we have partnered with for this promotion.
.

Leave a Reply

Please note that I am in the process of converting older recipes to the new format since my site migrated. If the recipe you are interested in doesn’t have a printable recipe card, please leave a comment and I will update it as soon as I am able to. Thanks for understanding!

Your email address will not be published. Required fields are marked *

10 Comments

  1. Made this for Valentines Dinner tonight and it was a huge success!! I didn't have the Fox Point seasoning so I substituted fresh minced garlic and freshly grated Italian seasoning in the compound butter. Thank you.