Origin: European, French
Method: Grill and StovetopJump to Recipe
With Valentine’s Day just around the corner, we wanted to share with you one of our favorite date night recipes. This Filet Mignon 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
Gather your ingredients and dice the peppers. 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.
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.
Finely dice the peppers and set aside.
Season your filets with some salt and pepper, or if you choose, use your favorite steak rub.
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.
Making 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 milk, 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.
Grilling the filets
Prepare your grill for direct heat. Grill 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.
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.
Looking for more steak recipes? Be sure to check out out Reverse Seared Teres Major with His and Her Sauces and our personal favorite, Rotisserie Picanha. If you have an extra filet, give our Argentinian Empanadas with Beef Tenderloin a try.
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Filet Mignon with goat cheese sauce and Grand Marnier sautéed peppers
- saute pan
- 4 filet mignons
- dusting of favorite steak rub or salt and pepper
- 1/2 Orange Bell Pepper diced
- 1 Pasilla, Ancho, or 1/2 a poblano Pepper diced
- 2 Tab Grand Marnier or other orange liquor
Goat Cheese Sauce
- 2 Tab Butter
- 1 Tab Flour
- 1/4 Cup Milk
- 4 Ounce Garlic and Herb Goat Cheese
- Heat 1 tablespoon of oil in a skillet and heat over medium-high heat.
- Add the peppers and cook for 2-3 minutes, until soft.
- Stir in the Grand Marnier and cook until most of the liquid is evaporated, then remove from the heat.
- Season the steak with your favorite steak rub or just use salt and pepper.
- Heat grill to high heat and set up for direct grilling.
- Cook steak to desired doneness, flipping halfway through, as as needed to achieve desired grill marks.
- Top the steak with the sautéed peppers and serve with the goat cheese sauce.
Goat Cheese Sauce
- Melt the butter in a sauce pan over medium heat, until starting to foam.
- Whisk in the flour, stirring constantly, for about 1 minute, to make a pale roux. Slowly stir in the milk, about a tablespoon at a time, until 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.