Bourbon Spiced Filets with Goat Cheese and Balsamic Peaches
filet mignons (between 4 and 6 ounces each)
freshly cracked black pepper
goat cheese, crumbled
1Combine brown sugar, bourbon, soy sauce, minced garlic, and dijon mustard.
2Place in a large plastic bag and marinate filet mignons at least 15 minutes, optimally 2 hours.
3Peel peaches and slice. Combine peach slices with balsaic vinegar, pepper, and sugar. Set aside at least 10 minutes, maximum 30 minutes.
4Preheat the grill to medium-high heat.
5Grill the filets about 8 minutes on each side, until the internal temperaturereaches 145 degrees F.
6Remove peach slices from their marinade and cook 3-5 minutes per side, until softened.
7Place the peach marinade in a large castiron skillet and boil until reduced by half (10 minutes).
8Top steaks with goat cheese and then layer with peach slices. Drizzle peach-balsamic reduction over the steaks right before serving.