Our mom didn't cook very much red meat when we were kids, so there's a very soft spot in my heart for a good steak. I especially love steak when it is stuffed with cheese, wrapped in bacon, and drizzled with a sweet balsamic reduction.
Get ready, internet. You may not want to eat steak any other way after this...
- 1 1/2 cups balsamic vinegar
- 3 tablespoons sugar
- 2 tablespoons butter
- 2 (5 to 6-ounce) bacon-wrapped filet mignon steaks (You can buy them already wrapped at many stores, like Winco, or you can wrap them yourself.)
- Salt and freshly ground black pepper
- 2 ounces soft fresh goat cheese
- Preheat your broiler.
- Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until it has reduced to about 1/3 cup, stirring occasionally. This should take about 18 minutes.
- While your sauce is reducing, melt the butter in a heavy large non-reactive oven-proof skillet over medium-high heat.
- Before wrapping steaks with bacon, (Or pull the bacon away if your steaks came with bacon!), make a small slit in the side of each steak, and stuff each one with about a tablespoon of cheese. make your you stuff it as far inside as you can, to avoid it melting out. Replace bacon slices.
- Sprinkle the steaks with salt and pepper.
- Sear steaks in skillet with butter 1-2 minutes per side.
- Transfer skillet to oven and cook the steaks to desired doneness, about 3 minutes per side for medium-rare, or when your meat thermometer reads about 130-135 degrees (If you don't have a meat thermometer, get one!! It will seriously become your best friend.).
- Crumble a little more cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.