Blackberry-Balsamic Glazed Filet Mignon with Goat Cheese Polenta

Blackberry-Balsamic Glazed Filet Mignon with Goat Cheese Polenta ingredients

• 2 6 oz filet mignon steaks
• 1 tbsp olive oil
• 1 tbsp butter
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 cup fresh blackberries
• 0.25 cup balsamic vinegar
• 1 tbsp honey or maple syrup
• 1 fresh thyme sprig
• 2 cups chicken or vegetable broth
• 0.5 cup quick-cooking polenta
• 2 oz goat cheese
• 1 tbsp butter
• 0.25 tsp salt
• 0.125 tsp black pepper
• 1 tsp fresh thyme leaves

How to make Blackberry-Balsamic Glazed Filet Mignon with Goat Cheese Polenta

1. Prepare the Blackberry-Balsamic Glaze: In a small saucepan, combine 1/2 cup of fresh blackberries, 1/4 cup of balsamic vinegar, 1 tablespoon of honey or maple syrup, and 1 sprig of fresh thyme. Bring to a simmer over medium heat, then reduce heat to low and cook for 10-12 minutes, mashing the blackberries gently, until the sauce has thickened and coats the back of a spoon.
2. Remove the thyme sprig from the glaze. For a smoother sauce, strain the glaze through a fine-mesh sieve, pressing on the solids to extract all liquid, then discard the solids. Set the glaze aside.
3. Preheat your oven to 400°F (200°C). Pat the filet mignon steaks dry with paper towels and season generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
4. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a heavy, oven-safe skillet over medium-high heat until the butter is melted and sizzling, and the oil is shimmering.
5. Carefully place the seasoned filets in the hot skillet and sear for 3-4 minutes per side until a deep golden-brown crust forms. This initial sear locks in flavor and texture.
6. Transfer the skillet to the preheated oven. Roast for 8-12 minutes for medium-rare (internal temperature 130-135°F) or 12-16 minutes for medium (135-140°F), adjusting cook time based on steak thickness and desired doneness.
7. While the steaks are roasting, prepare the Goat Cheese Polenta. In a medium saucepan, bring 2 cups of chicken or vegetable broth to a simmer over medium-high heat. Gradually whisk in 1/2 cup of quick-cooking polenta to prevent lumps.
8. Reduce heat to low and continue to cook, stirring frequently, for 5-7 minutes, until the polenta is creamy and thick. If it becomes too thick, you can add a tablespoon or two of hot water or broth.
9. Remove the polenta from the heat. Stir in 2 ounces of crumbled goat cheese, 1 tablespoon of butter, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until the cheese is melted and fully incorporated, creating a rich and tangy polenta.
10. Once the filets are cooked, remove the skillet from the oven and transfer the steaks to a cutting board. Tent them loosely with foil and let them rest for 5-7 minutes. Resting allows the internal juices to redistribute, ensuring a tender and juicy steak.
11. To serve, spoon a generous portion of the creamy Goat Cheese Polenta onto each plate. Slice the rested filet mignon against the grain or serve whole, placing it on top of the polenta.
12. Spoon the warm Blackberry-Balsamic Glaze generously over the filet mignon. Garnish with a sprinkle of fresh thyme leaves and serve immediately.

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