Filet mignon is prepared by seasoning room-temperature steak filets with salt and pepper, then pan-searing in butter for about three minutes per side to form a crust. The steaks are moved to a baking sheet, topped with several generous clumps of goat cheese, and broiled for about one minute until the cheese melts and browns. The goat cheese adds tang and a creamy texture while contributing a caramelized twist. After the steaks rest, homemade balsamic syrup is drizzled over them. The syrup is made by reducing balsamic vinegar with granulated sugar on the stovetop until thickened, becoming sweeter than tart.
"Once she has generously seasoned the room-temperature steak filets with salt and pepper and pan-seared them in butter for three minutes on each side to a crusted perfection, De Laurentiis lays them on a baking sheet to add the goat cheese on top of the piping hot meat. "Now, I happen to like a lot of goat cheese on my steaks, and because it's so soft and moist, it's going to melt really fast," she explains in the clip."
"The cookbook author places about four generous clumps of the cheese on each steak before transferring the pan to the oven for a one-minute broil to melt the cheese. (The cheese should have some browning on top when you take it out.) According to De Laurentiis, it's the "great tang" and "creamy texture" of the goat cheese that enriches the flavor of filet mignon. It also adds a caramelized twist that sends it over the edge."
"While the steak is resting, Giada De Laurentiis gets started on her homemade balsamic syrup, which she drizzles over the meat, just before serving. Consisting of 1½ cups of balsamic vinegar and 3 tablespoons of granulated sugar, naturally sweet balsamic reduces and thickens on the stovetop, becoming more sweet than tart in flavor, leaving it, as De Laurentiis describe"
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