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

  • prep time30 min
  • total time 45 min
  • serves 8

These tasty chunks of tender filet mignon steak are served up with an amazing goat cheese topping in butter lettuce leaves.

17 Ratings
Directions for: Filet Mignon with Honey-Dijon Vinaigrette, Lavender Fine Herb Goat Cheese and Butter Lettuce


Filet Mignon

1 lb(s) filet mignon, trimmed

Canola oil, for brushing

Kosher salt

2 tsp coarsely ground black pepper

Fine Herb Goat Cheese

8 oz goat cheese, such as Bonne Bouche

2 Tbsp finely chopped fresh flat-leaf parsley

1 Tbsp finely chopped chives

1 Tbsp finely chopped fresh tarragon

1 tsp dried lavender or a mix of fresh and dried

Freshly ground black pepper


¼ cup mild-variety honey, such as Hamptons Honey Company

3 Tbsp champagne vinegar

2 Tbsp Dijon mustard

Kosher salt and freshly ground black pepper

¼ cup extra-virgin olive oil

Butter lettuce leaves, for filling


Filet Mignon

1. Remove the filet from the refrigerator 30 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling.

Fine Herb Goat Cheese

1. Mash together the cheese, parsley, chives, tarragon, lavender and black pepper in a small bowl.


1. Whisk together the honey, vinegar, mustard and salt and pepper to taste in a bowl until combined. Slowly whisk in the olive oil until emulsified.

2. Brush the filet mignon with the canola oil and sprinkle with salt. Press the pepper onto the entire surface.

3. Grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 6 minutes per side. Remove from the grill and let rest on a cutting board for 5 minutes before thinly slicing.

4. 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.

See more: Beef, Cheese, Herbs, Main, Appetizer, Vegetables

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