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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.


  1. My mouth is watering looking at these pictures! I love that whole dinner. You're a great cook!!

  2. Perfect for a New Year's Eve dinner! Love you pictures.

  3. Oh that looks soooo good!

    Thanks for linking to a Round Tuit!
    Hope you have a fabulous week!
    Jill @ Creating my way to Success

  4.  Hi, great post. I found you through the blog hop. Please stop  by and say hi when you get a chance.  .Be sure and check out my new Blog Hop that started. It's Weekly Goals Link Up. It's a great way to stay on track. Have a great day. :) Now following you.  Here's the link for it if you would like to check it out. Lenetta

  5. WOW. that need steak needs to get in my belly! YUM. Thanks for linking up to Monday Funday!

  6. WOW this just looks and sounds amazing!! Pinned it! Thanks for sharing on Manic Monday!

  7. Now this is a special meal. Please bring it by foodie friday today... please, please.

  8. Ali, I featured this recipe on Mangia Mondays for January…..I can't wait to make it for Valentines Day! The boysenberry reduction - yummmmm! Thanks for sharing!

  9. 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.


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