Filet Mignon with Goat Cheese Sauce and Grand Marnier Sautéed Peppers

Last Updated on January 3, 2024 by Carne Diem

Protein:

Origin: European, French

Method: Grill and Stovetop

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Perfectly grilled filet mignon is served with a homemade goat cheese sauce and peppers sautéed in Grand Marnier. This is the perfect steak recipe for an elegant date night or when you want to impress your guests.

This steak with goat cheese sauce and Grand Marnier sautéed peppers, is inspired by one of our all time favorite steaks. Those from Columbia, Missouri, will certainly remember the Super Strip at CC's City Broiler. A perfectly cooked KC strip topped with goat cheese and bell peppers and onions sautéed in Grand Marnier. Sadly, last time we visited it was no longer on the menu, so we decided to take matters into our own hands and prepare it at home.

Over the years, we have tweaked the recipe a few times, with the strip being replaced by a filet mignon, turning the goat cheese topping into a creamy sauce, and using some of our favorite peppers from our garden to get the Grand Marnier treatment.

Preparing the Filet Mignon with Goat Cheese Sauce

To make the grilled steak with goat cheese sauce you will just need to make the simple goat cheese sauce and prepare and sauté the peppers. Typically the entire recipe should take under 30 minutes.

Ingredients needed

To make the goat cheese sauce for the steak you will need heavy cream, butter, flour, and goat cheese.

Butter and Flour-You will need the butter and flour to make a simple roux for the homemade goat cheese sauce.

Goat cheese-You can use any goat cheese that you like, but our favorite is an herbed goat cheese. In this case we are using a garlic herb cheese. You will need 4 ounces for this recipe

To make the Grand Marnier sautéed peppers you will need an assortment of peppers, cooking oil, and Grand Marnier.

Grand Marnier- Grand Marnier is a fine French Orange flavored cognac. Cooking the peppers in the liquor provides a great complement to the goat cheese sauce. If you do not have Grand Marnier good substitutes would be Cointreau or equal parts cognac and triple sec.

Peppers- We love the color that an orange or yellow bell pepper brings to the dish. We also love the flavor that pasilla peppers provide. They are a staple in our garden and also the pepper we use for our Scratch Fire Roasted Chile and Beef Enchiladas. If you do not have access to fresh pasilla peppers, ancho or poblano peppers also work quite well. To simplify the dish you can also just use bell peppers.

Making the sautéed peppers

To make the Grand Marnier sautéed peppers finely dice the peppers and set aside. You may also choose to thinly slice the peppers vs dicing them.

Heat 1 tablespoon of olive oil over medium heat. Add the diced peppers and sauté until they are soft.

Next, add in the Grand Marnier and stir well. Continue to cook until most of the liquid has evaporated, then remove from the heat. Reserve until needed.

Season your steak and prepare your grill

Season your filets with some salt and pepper, or if you choose, use your favorite steak rub like our Chicago Style Steak Rub or Ancho Espresso Steak Rub.

Prepare your grill for direct heat and get it up to at least 450-500 degrees.

Making the goat cheese sauce

To make the goat cheese sauce, melt the butter in a sauce pan over medium heat, until it is just starting to foam. Next, whisk in the flour, stirring constantly, for about 1 minute, to make a pale roux. Make sure to keep stirring and do not let the flour burn.

Slowly stir in the cream, about a tablespoon at a time, until it is smooth and well combined. Stir in the goat cheese until melted and smooth.

Turn heat to very low to keep warm until ready to use. Give it an occasional stir. If the sauce becomes too thick, you can thin it with a small amount of milk or cream.

Grilling the filet mignon

Grill the steaks over direct heat for 2-3 minutes then flip. Grill for an additional 2-3 minutes and flip again. Finally grill for 2-3 more minutes then flip and move to a cooler part of the grill. Continue to cook until the steak reaches your desired doneness.

Steak Doneness Chart

By far the best and most accurate way to check the doneness of your steak is with an Instant Read Thermometer. You will want to remove your steak from the grill about 5 degrees below your desired temp because the carryover will cause the temperature of the meat to continue to rise.

Rare – 120F-125F-The steak has cool-to-warm red center, and soft, tender texture.

Medium Rare -130F-135F- Steak will have warm red center, this is our preferred way to cook filet mignon.

Medium – 140F-145F- The steak will have a hot pink center with a slightly firmer texture.

Note: We do not recommend cooking filet mignon above medium, but it is your steak so proceed how you like.

Medium Well -150F-155F-The steak will have a mostly brown center and firm texture. It is getting pretty dry at this point.

Well Done – 160+F-The steak will be ruined. Just don't. At this point the steak will have no color left, will be very firm and like a dry hockey puck.

Conversely you may choose to reverse sear your steaks. We like this method if we are cooking for a large group. This adds a bit more smoke flavor to the steaks and tends to cook them a bit more evenly.

After removing from the grill, cover the steaks with foil and allow to rest for about 5 minutes before plating. Please don't kill your steak by cutting right into it as soon as it comes off the grill. A nice rest gives the steak some time to reabsorb into the meat, instead of spilling out all over your plate or cutting board.

Plating the Filet Mignon with Goat Cheese Sauce

Plate the steak with the goat cheese sauce and top the steak with the Grand Marnier sautéed peppers. Serve with your favorite grilled veggie and fresh bread.

Some of the best sides for grilled steak include our Smoked Jalapeno Twice Baked Potatoes or Smoked Au Gratin Potatoes.

Looking for more steak recipes? Be sure to check out some of our other favorites:

• Reverse Seared Teres Major with His and Her Sauces
• Rotisserie Picanha
• Quattro Formaggi Crusted Steak
• Reverse Seared Argentinian Ribeye With Chimichurri Sauce
• Sous Vide Florentine Style Porterhouse

For more great steak sauces be sure to try our Malbec Sauce For Steak or Stout Sauce for Steak if you are wanting to try something different.

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