Steps:
- 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.
Nutrition Facts : Calories 260 calorie, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 43 milligrams, Sodium 344 milligrams, Carbohydrate 11 grams, Fiber 0.5 grams, Protein 17 grams, Sugar 9 grams
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love