/ Main Dishes
Bourbon Spiced Filets with Goat Cheese and Balsamic Peaches
filet mignons (between 4 and 6 ounces each)
freshly cracked black pepper
goat cheese, crumbled
How to Make Bourbon Spiced Filets with Goat Cheese and Balsamic Peaches
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.
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About Bourbon Spiced Filets with Goat Cheese and Balsamic Peaches