Bourbon Spiced Filets with Goat Cheese and Balsamic Peaches

Bourbon Spiced Filets With Goat Cheese And Balsamic Peaches Recipe

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Danielle D'Ambrosio


This grilling recipe is a family favorite. I love using fresh summer fruit with our dinner ideas--it gets kids to eat more fruit, and adds a delicious flavor!


★★★★★ 2 votes

30 Min
20 Min


  • 1 c
    brown sugar
  • 1 c
    good quality bourbon
  • 1/2 c
    soy sauce
  • 4 clove
    garlic, minced
  • 1/4 c
    dijon mustard
  • 6
    filet mignons (between 4 and 6 ounces each)
  • 2
  • 1 1/2 c
    balsamic vinegar
  • 1 tsp
    freshly cracked black pepper
  • 3 Tbsp
  • 2 c
    goat cheese, crumbled

How to Make Bourbon Spiced Filets with Goat Cheese and Balsamic Peaches


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

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