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    You are in: Home / Southern / Filet Mignon W/Balsamic Syrup & Boursin Cheese Recipe
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    Filet Mignon W/Balsamic Syrup & Boursin Cheese

    Filet Mignon W/Balsamic Syrup & Boursin Cheese. Photo by troyh

    1/2 Photos of Filet Mignon W/Balsamic Syrup & Boursin Cheese

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    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    10 mins

    18 mins

    Manami's Note:

    One of my favorite foods. I've had this at my good friend's house with baked potatoes, asparagus and fresh baked bread. A meal to die for! Delicious! Update -09/15/2009: Since some reviewers have had trouble with the balsamic syrup - I suggest that you don't make the syrup and make a slight glaze with the balsamic vinegar and serve it with the filet mignon and the Boursin cheese & since I can't change the title of the recipe I suggest you do that.

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    Units: US | Metric


    1. 1
      Preheat broiler.
    2. 2
      Boil vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring, occasionally, about 18 minutes.
    3. 3
      Meanwhile, melt the butter or margarine in heavy large skillet over medium-high heat and infuse the butter with garlic, about 1 minute.
    4. 4
      Sprinkle steaks with salt and freshly ground black pepper.
    5. 5
      Remove garlic from pan.
    6. 6
      Cook steaks to desired doneness, about 3 minutes per side, for medium rare.
    7. 7
      Transfer the steaks to a baking sheet.
    8. 8
      Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute.
    9. 9
      Sprinkle again with pepper.
    10. 10
      Transfer steaks to plates.
    11. 11
      Drizzle the balsamic sauce around the steaks, garnish with parsley, and serve.
    12. 12

    Ratings & Reviews:

    • on September 15, 2009


      The cooking of the steak worked out perfectly, and I loved the cheese on top. I had the same problem with the syrup as one of the other reviewers though. It smelled really good as I was cooking it, but by the time it had reduced to the proportion in the recipe, it was too thick, and as soon as it cooled, was far too sticky and toffee-like, and even hardened like a hard candy - I was afraid I would have to throw my pot out. The next time I make it, I think I will just do a balsamic reduction, and omit the sugar.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 21, 2009


    • on November 02, 2006


      Ok, I love steak! The technique here is perfect, and produces a delicious steak with the boursin cheese (what is in that stuff it is SO good). The problem for me is the syrup. I had to make the syrup twice because the first time it got too thick, so I tried again, and it did it the second time too. It looks gorgeous on the plate, but what you can't tell is those drips are chewy and thick like caramel. It really didn't turn out. I really think these flavors would work together, the balsamic should cut the richness of the cheese, but there is not enough instructions in the recipe to get the syrup just right.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Filet Mignon W/Balsamic Syrup & Boursin Cheese

    Serving Size: 1 (94 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 519.2
    Calories from Fat 372
    Total Fat 41.4 g
    Saturated Fat 18.7 g
    Cholesterol 123.7 mg
    Sodium 341.2 mg
    Total Carbohydrate 7.8 g
    Dietary Fiber 0.0 g
    Sugars 6.3 g
    Protein 27.6 g

    The following items or measurements are not included:

    filet mignon steaks

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