Filet Mignon with goat cheese sauce and Grand Marnier sautéed peppers
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Additional Time
10 mins
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Total Time
35 mins
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Servings
4
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Calories
500 kcal
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Course
Main Course
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Cuisine
American
Filet Mignon with goat cheese sauce and Grand Marnier sautéed peppers
Description
The Filet Mignon with goat cheese sauce and Grand Marnier sautéed peppers features tender cuts of beef grilled over high heat to achieve appealing grill marks and your choice of doneness. The sautéed orange and pasilla peppers are softened and brightened with a splash of Grand Marnier, an orange-flavored liqueur, which is cooked down to intensify the flavor without excess liquid. The goat cheese sauce is made by creating a pale roux from butter and flour, then whisking in heavy cream gradually for a smooth texture. The garlic herb goat cheese melts into the sauce, providing a creamy, tangy touch that pairs well with the steak and peppers.
This dish can be served as an elegant main course, with the creamy goat cheese sauce bringing richness and the sautéed peppers adding sweetness and mild spice. The combination of flavors and textures makes it suitable for a special dinner or an occasion where a distinctive steak presentation is desired.
Ingredients
- 4 filet mignon
- dusting steak rub or salt and pepper, favorite
- ½ bell pepper diced, orange
- 1 pasilla pepper diced, or ancho or half a poblano pepper
- 2 Tablespoons Grand Marnier or other orange liquor
Goat Cheese Sauce
- 2 Tablespoons butter
- 2 teaspoons flour
- ½ Cup heavy cream
- 4 Ounce goat cheese garlic and herb
Instructions
Sautéed peppers
- Heat 1 tablespoon of oil in a skillet and heat over medium-high heat.
- Add the peppers and cook for 2-3 minutes, until soft.
- Stir in the Grand Marnier and cook until most of the liquid is evaporated, then remove from the heat.
Steak
- Season the steak with your favorite steak rub or just use salt and pepper.
- Heat grill to high heat and set up for direct grilling.
- Cook steak to desired doneness, flipping halfway through, as as needed to achieve desired grill marks.
- Top the steak with the sautéed peppers and serve with the goat cheese sauce.
Goat Cheese Sauce
- Melt the butter in a sauce pan over medium heat, until starting to foam.
- Whisk in the flour, stirring constantly, for about 1 minute, to make a pale roux. Slowly stir in the cream, about a tablespoon at a time, until smooth and well combined.
- Stir in the goat cheese until melted and smooth. Turn heat to very low to keep warm until ready to use. Give it an occasional stir.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 4g | 1% |
| Protein | 31g | 62% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 119mg | 40% |
| Sodium | 86mg | 4% |
| Potassium | 589mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1092IU | 22% |
| Vitamin C | 19mg | 21% |
| Calcium | 15mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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