Yield: 3 servings
Total Time: 1 Hour
Prep Time: 45 Minutes
Cook Time: 15 Minutes
- 3 filet mignon steaks
- ¼ cup olive oil
- ¼ cup aged balsamic vinegar
- 2 cups medium sliced onions
- 1/2 cup goat cheese or your favorite cheese, crumbled
- 2 tablespoons butter
- 1 teaspoon raw honey
- 2 teaspoons dried rosemary
- A pinch of black pepper
- A pinch of sea salt
Generously season the steaks with the cracked black pepper and sea salt, then place them in a baking dish in a single layer.
In a medium bowl, combine the vinegar, olive oil, and rosemary until well incorporated. Pour this over the filets and coat both sides. Cover the baking dish with cling wrap and transfer to your fridge to marinate for 30 minutes.
Meanwhile, melt the butter in a heavy-bottomed skillet over medium to low heat and cook the onion slices for 5-10 minutes until soft. Stir in the honey and keep cooking until the onions become beautifully caramelized, then remove heat and keep warm.
Preheat your grill to medium on one side and high on the other side, and oil the grate.
Start by putting the marinated steaks on the high heat side of the grill and cook for about 10 minutes, flipping once. Next, move the steaks to the medium-heat side for the remaining 5 minutes and top each steak with the crumbled cheese and caramelized onions. Close the lid until the cheese becomes gooey.
Nutritional Information per Serving:
Calories: 428; Total Fat: 32.8 g; Carbs: 7.7 g; Dietary Fiber: 1.5 g; Sugars: 4.1 g; Protein: 25.7 g; Cholesterol: 102 mg; Sodium: 307 mg