Filet Mignon with Goat Cheese Sauce

• Gluten free

• Meat

  • 4 (8oz kansas city steaks filet mignons

• Produce

  • 1 tbsp Chives, Fresh
  • 3 cloves Garlic
  • 1 tbsp Garlic powder
  • 1 tbsp Parsley, fresh
  • 1 Shallot

• Baking & Spices

  • 1 tbsp Pepper
  • 1 tbsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 3 oz Goat cheese
  • 1 cup Milk

Found on aroundmyfamilytable.com

Description

Ingredients

• 4 (8oz) Kansas City Steaks Filet Mignons
• 1 tbls salt
• 1 tbls pepper
• 1 tbls garlic powder
• 1 tbls olive oil
• 1 shallot, fincely minced
• 3 cloves garlic, minced
• 1/2 tsp ground cumin
• 1 cup milk (almond, soy, cow)
• 3 oz crumbled goat cheese
• 1 tbls chopped fresh chives
• 1 tbls chopped fresh parsley

Directions

• Thaw steaks and set grill direct grilling over medium high heat. Season steak with seasoning packet or sprinkle evenly with salt, pepper, and garlic powder on both sides.
• Cook steaks according to KC Steaks grilling chart or for about 6 minutes on the first side, 4 minutes on the second side, and finally turn steaks on their sides for a quick 1-2 minutes to crisp up the bacon. This should be about medium rare-medium doneness.
• While the steaks cook, saute the minced shallot and garlic in olive oil over medium high heat until tender, stirring often, about 5 minutes. Add in the cumin and cook for another minute. Lower temperature to low and stir in milk, turn back up the temperature to medium high and bring to a boil. Stir in goat cheese and let simmer until thickened. Finally, stir in chives and parsley right before serving.
• When steaks are fully cooked, remove from heat and let them rest 5-10 minutes. Serve with warm goat cheese sauce.