Filet Mignon with Honey-Dijon Vinaigrette, Lavender Fine Herb Goat Cheese and Butter Lettuce Recipe

Name: Filet Mignon with Honey-Dijon Vinaigrette, Lavender Fine Herb Goat Cheese and Butter Lettuce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound filet mignon, trimmed; Canola oil, for brushing; Kosher salt; 2 teaspoons coarsely ground black pepper; 8 ounces goat cheese, such as Bonne Bouche; 2 tablespoons finely chopped fresh flat-leaf parsley; 1 tablespoon finely chopped chives; 1 tablespoon finely chopped fresh tarragon; 1 teaspoon dried lavender or a mix of fresh and dried; Freshly ground black pepper; 1/4 cup mild-variety honey, such as Hamptons Honey Company; 3 tablespoons champagne vinegar; 2 tablespoons Dijon mustard; Kosher salt and freshly ground black pepper; 1/4 cup extra-virgin olive oil; Butter lettuce leaves, for filling

Servings: persons

1 pound filet mignon, trimmed
Canola oil, for brushing
Kosher salt
2 teaspoons coarsely ground black pepper
8 ounces goat cheese, such as Bonne Bouche
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped chives
1 tablespoon finely chopped fresh tarragon
1 teaspoon dried lavender or a mix of fresh and dried
Freshly ground black pepper
1/4 cup mild-variety honey, such as Hamptons Honey Company
3 tablespoons champagne vinegar
2 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
Butter lettuce leaves, for filling

1
For the filet mignon: Remove the filet from the refrigerator 30 minutes before grilling.
2
Heat a charcoal or gas grill to high for direct grilling.
3
For the fine herb goat cheese: Mash together the cheese, parsley, chives, tarragon, lavender and black pepper in a small bowl.
4
For the vinaigrette: Whisk together the honey, vinegar, mustard and salt and pepper to taste in a bowl until combined.
5
Slowly whisk in the olive oil until emulsified.
6
Brush the filet mignon with the canola oil and sprinkle with salt.
7
Press the pepper onto the entire surface.
8
Grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 6 minutes per side.
9
Remove from the grill and let rest on a cutting board for 5 minutes before thinly slicing
10
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.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound filet mignon, trimmed, Canola oil, for brushing, Kosher salt, 2 teaspoons coarsely ground black pepper, and more.

Yes, Filet Mignon with Honey-Dijon Vinaigrette, Lavender Fine Herb Goat Cheese and Butter Lettuce falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Filet Mignon with Honey-Dijon Vinaigrette, Lavender Fine Herb Goat Cheese and Butter Lettuce

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