Filet Mignon w/ Balsamic Syrup & Roasted Beet Salad

So I might have been jinxed....I hung out with Miss Leslie this weekend, and she said she was waiting for me to post something that didn't turn out OR that I didn't like.....WELL - this was awesome BUT I came away with a blister on my finger and our house smells like burnt sugar....

Got both these recipes from "Giada's Family Dinners" cookbook - enjoy!

Filet Mignon with Balsamic Syrup

Serves 6

Ingredients:
1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons unsalted butter
6 (5oz) filet mignons
2 oz fresh goat cheese

Boil the balsamic vinegar and sugar in a small saucepan over medium-high heat, until reduced to 1/3 cup, stirring occasionally, about 18 minutes.  (**so I had this on high heat - and I ended up burning this...so my suggestion : 1. do not touch a hot / boiling sauce :)  2. Get to boiling - then drop heat to medium and stir the whole time until it thickens and is reduced to 1/3 cup)

Meanwhile, preheat the broiler.  Melt the butter in a large skillet over medium high heat.  Sprinkle steaks with salt and pepper.  Cook the steaks to desired doneness - about 3 min per side.  (We actually just grilled the steaks).  Transfer the steaks to a baking sheet - crumble the cheese over the steaks and broil until cheese melts - about 1 minute.  Sprinkle with pepper

Transfer the steak to plate - and drizzle balsamic sauce around the steak.  (We didn't get to this - as I burnt the sauce to a crisp ...but the steak/cheese was really good - so I'll have to try this recipe again and not burn myself next time!

Roasted Beet Arugula Salad with Goat Cheese and Avocado

Serves 6

Ingredients:

1/4 cup balsamic vinegar

3 tablespoons finely chopped shallots (found these by the garlic at EP Rainbow....size of garlic clove)

1 tablespoon honey

1/3 cup olive oil

6 medium beets, peeled, each cut into 6 wedges

6 cups arugula, stems removed (found this in the organic section at EP Rainbow)

1/2 cup toasted walnuts, chopped

1/4 cup dried cranberries

1/2 avocado, peeled, pitted, and cubed

3 oz crumbled goat cheese

Preheat the oven to 400 - place foil on a baking sheet.  Wash and peel beets.

In a medium bowl, whisk the vinegar, shallots, and honey to blend.  Gradually whisk in the oil - season this with salt and pepper.  Toss the beats with enough dressing to coat.  Place the beet mixture in the center of the foil - top with another piece of foil and crimp the edges of the foil to seal tightly.  Roast the beets until they are tender when pierced with a fork (about 30 minutes).  Uncover the beets and continue roasting until they are slightly caramelized - shaking the pan occasionally, about 25 min.  Set aside to cool.

In a large bowl - toss the arugula, walnuts, and cranberries with enough of the remaining vinaigrette to coat.  Season the salad with salt and pepper.  Arrange beets, avocado, and goat cheese - then serve.