filet mignon w/ cheese/pancetta compound "butter"

Name: Filet Mignon W/ Cheese/Pancetta Compound "Butter"
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 2 ounce(s) goat cheese, room temperature; 2 tablespoon(s) sun dried tomatoes, chopped; 5 large basil leaves, fresh, chopped; STEAKS:; 1 pound(s) beef tenderloin/filet mignon roast, cut into 4 - 4 oz steaks; 1/4 teaspoon(s) salt & pepper; 2 ounce(s) pancetta, diced (1/4; 1 - shallot, chopped finely; 1/2 cup(s) red wine (cabernet sauvignon)

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Not My Mama's Meals

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(1 rating)

yield 4 serving(s)

prep time 10 Min

cook time 20 Min

Ingredients For filet mignon w/ cheese/pancetta compound "butter"

2 oz

goat cheese, room temperature
2 Tbsp

sun dried tomatoes, chopped
5 lg

basil leaves, fresh, chopped
STEAKS:
1 lb

beef tenderloin/filet mignon roast, cut into 4 - 4 oz steaks
1/4 tsp

salt & pepper
2 oz

pancetta, diced (1/4
1

shallot, chopped finely
1/2 c

red wine (cabernet sauvignon)

How To Make filet mignon w/ cheese/pancetta compound "butter"

1
COMPOUND "BUTTER": Mix together the goat cheese, sundried tomatoes & basil in a small bowl. Sprinkle the steaks with the salt & pepper & set aside.

2
Heat a large skillet over medium heat. Add the pancetta & cook until crispy & then remove with a slotted spoon & set aside. Place the steaks into the hot pan with the pancetta drippings & cook until desired doneness, 3 - 4 minutes per side. Remove the steaks & let rest.
3
PAN SAUCE: Return the pancetta to the skillet with the shallots & increase the heat to medium high. Deglaze the pan with the red wine & scrape up any brown bits from the bottom of the pan. Reduce the heat & let the sauce simmer until slightly reduced.
4
Serve the steaks topped with the goat cheese mixture & pan sauce.
5
Nutrition Info (Per Serving): Calories: 390 Total Fat: 29 grams
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