Although red meat is not always a popular choice with the more health-conscious individuals, it happens to be one of my favourite foods. More than delicious, it is a good source of protein and iron; it is also incredibly versatile. Like anything else, moderation is key. But sometimes, everybody needs a luxurious steak dinner!
I love steak, and my favourite steak definitely has to be filet mignon. Cut from the tenderloin, filet mignons are small, cylindrical cuts of beef. The literal definition of the French name means “small fillet”. I recommend asking your butcher to cut the filets for you.
My filet mignons are wrapped in bacon, and topped with goat cheese and balsamic red onions. The tenderness of the steak, complimented by the creamy goat cheese and slightly acidic caramelized onions not only tastes delicious, it puts a new and creative twist on a classic food. I promise, your dinner guests have never seen or tasted anything like this before!
This particular recipe is exceptionally rich and flavourful, which is why I recommend keeping the side dishes very simple. A small salad or some couscous or rice is really all you need to accompany this meaty, cheesy entre.
When working on this dish, the trick is to make sure you’re organized. Have the onions sliced and ready to go ahead of time, along with the thyme leaves, so you won’t feel rushed when cooking. Timing is very important, and I would strongly recommend starting the onions as soon as the steaks are under the broiler. By the time the steaks are out of the broiler and have rested, the onions should be finished. At this point, assembly is easy- just layer the goat cheese and onions on top of the filet mignons!
The most impressive aspect of this dish is definitely the visual impact it will have on your guests. The bacon-wrapped morsel of meat, the white creamy goat cheese peeking out from under a blanket of purplish-red onions! Delicious!
I hope you enjoy my new twist on filet mignon!
Lizz’s Delectable Filet Mignon
You will need:
4 filet mignons
4 strips bacon
8 toothpicks
1 red onion, very thinly sliced
5 sprigs of thyme, leaves removed and roughly chopped
½ tbsp butter
1 tsp olive oil
¼ cup balsamic vinegar
4 tbsp goat cheese
Salt and pepper, to taste
Method:
1. Pre-heat oven to 500F on broil.
2. Lay the filet mignons on a baking tray lined with parchment paper, and season with pepper, but not salt. Wrap the bacon around the filets tightly, and keep them in place with the toothpicks.
3. Place steaks into oven, and immediately reduce the broiler temperature to 475F. The steaks will take about ten minutes under the broiler, flipped once halfway through. Once they are done, take them out and allow them to rest until assembly.
4. Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat. Add thyme and onions, and a pinch of salt.
5. Allow onions to cook for a few minutes until they become soft and translucent. Add the balsamic vinegar.
6. Cook for about 10 minutes, making sure to keep the onions moving so that everything cooks evenly. Reduce heat to medium low, and continue to sauté the onions and allow the liquid to evaporate. The balsamic vinegar should reduce to a slightly sweet coating over the onions. Once they’ve finished, remove the pan from the heat until the next step.
7. Place 1 tbsp of goat cheese on top of each steak, pressing down lightly to make sure it stays in place. Using a set of tongs, place a good amount of the caramelized red onions on top of the goat cheese. The warmth from the onions and the steak should melt the cheese slightly, and glue everything into place.
Plate, and serve immediately.
