Filet Mignon with Honey-Dijon Vinaigrette, Lavender Fine Herb Goat Cheese and Butter Lettuce
Course: Dinner, Main DishDifficulty: EasyServings
4
servingsCooking time
30
minutesTotal time (includes resting time)
35
minutesIngredients
- Filet Mignon
1 pound filet mignon, trimmed
Canola oil, for brushing
Kosher salt
2 teaspoons coarsely ground black pepper
- Fine Herb Goat Cheese
8 ounces goat cheese, such as Bonne Bouche
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped chives
1 tablespoon finely chopped fresh tarragon
1 teaspoon dried lavender or a mix of fresh and dried
Freshly ground black pepper
- Vinaigrette
1/4 cup mild-variety honey, such as Hamptons Honey Company
3 tablespoons champagne vinegar
2 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
Butter lettuce leaves, for filling
Directions
- For the filet mignon: Remove the filet from the refrigerator 30 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling.
- For the fine herb goat cheese: Mash together the cheese, parsley, chives, tarragon, lavender and black pepper in a small bowl.
- For the vinaigrette: Whisk together the honey, vinegar, mustard and salt and pepper to taste in a bowl until combined. Slowly whisk in the olive oil until emulsified.
- Brush the filet mignon with the canola oil and sprinkle with salt. Press the pepper onto the entire surface.
- Grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 6 minutes per side. Remove from the grill and let rest on a cutting board for 5 minutes before thinly slicing
- Fill the lettuce leaves with a few thin slices of the filet, a small dollop of the goat cheese and a drizzle of the vinaigrette.
