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Want to fancy up your weeknight meal but not spend hours in the kitchen? Well, this is a great recipe to do just that. I love making this Oven Baked Filet Mignon with Goat Cheese and Balsamic and Cauliflower “Mashed Potatoes” to bring date night home for my husband and me. We are also obsessed with roasted Brussels Sprouts so we serve that alongside it every time. Find the recipe for Roasted Brussels Sprouts here.
Cauliflower Puree Ingredients:
1 head cauliflower, cut into florets
4 green onions, chopped (save a little bit of the green tops for garnish)
3 tbs. organic unsalted butter
1 clove garlic, chopped finely
2 tbsp. cream cheese
1 1/2 cups milk (we used 2%)
1 tbs. extra virgin olive oil
1/2 cup grated parmesan cheese, for topping (optional)
1. Cut off all of the cauliflower florets from the head of the cauliflower. It is okay if you have big chunks. Place cauliflower florets into the steamer and fill the bottom compartment full of water to the max line. Steam for 30 minutes.
2. When cooked, the Cauliflower should be extremely tender when you stab it with a fork. Now remove the top of the steamer and let the cauliflower sit until all of the steam stops. The prevents your cauliflower puree from tasting watery. It is the ultimate secret to cauliflower puree or even mashed potatoes! Don’t forget it! It’s vital.
3. While the steam is escaping the cauliflower: Over medium heat sauté onions, garlic, butter and olive oil for about 4 minutes.
4. Once the cauliflower is ready to go, place it in a food processor. Process it until you break the cauliflower down a bit (you may have to do 2-3 batches in order to get all of the cauliflower to fit in there.)
5. Now pour the onion saute mixture into the food processor with the cauliflower. Also add your milk mixture, some salt and pepper, and your creamed cheese. Puree once more until it is smooth and all mixed.
6. You probably need to put your cauliflower puree back on the stovetop to get it nice and hot.
7. Serve hot.
Oven-Baked Filet Mignon with Balsamic and Goat Cheese (Serves 4):
4 beautiful filet mignons (about 6-8 oz. filets)
Montreal steak seasoning
2 tablespoons butter
about 4 tablespoons of Oliver’s Balsamic Vinegar (bought at Williams Sonoma) or any sort of really good basalmic vinegar.
1. Drizzle and rub each filet with olive oil so that they are all evenly coated. Now generously season the tops of the steaks with Montreal steak seasoning. Set aside until they reach just at room temperature (so that they cook evenly throughout.)
2. Preheat your oven on “broil” (or 475 degrees).
3. Melt the butter in a heavy large skillet over medium-high heat. Cook the steaks to the desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts about 1 minute. Sprinkle with pepper.
4. Transfer the steaks to plates. Drizzle with Oliver’s Balsamic Vinegar or a balsamic reduction over the steaks and serve with the cauliflower puree.