Dad's Birthday : Filet Mignon

It is a treat for me to get to cook filet mignon. So here is the recipe:

Filet Mignon with Honey-Dijon Vinaigrette, Lavender Fine Herb Goat Cheese, and Butter Lettuce
Serves 3-4

Filet Mignon:

1pound of filet mignon, trimmed
Peanut oil
Kosher salt
Pepper

Herb Goat Cheese:

8 ounces of goat cheese
2 tablespoons of chopped fresh flat leaf parsley
1 tablespoon of finely chopped chives
1 tablespoon of finely chopped fresh tarragon
1 teaspoon of dried lavender, or a mix or fresh and dried
Ground pepper

Vinaigrette:

1/4 cup of honey
3 tablespoons of balsamic vinegar
2 tablespoons of dijon mustard
Kosher salt and pepper
1/4 cup of extra virgin olive oil
Butter lettuce leaves, for filling

Directions:

For the filet mignon:

Heat a cast iron, or non stick skillet with 1 tablespoon of peanut oil.

For the fine herb goat cheese:

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

For the vinaigrette:

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. It will get thicker.

Season the filets with salt and pepper.

Cook until golden brown, and cooked until medium rare, about 6 minutes per side, depending on how thick the filets are. Remove from the pan, and let it rest on a cutting board for 5 minutes before thinly slicing.

Fill the lettuce leaves with a few slices of the filet, a small dollop of the goat cheese, and drizzle with the vinaigrette. Top with parsley if you like.