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

Step 1

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

Step 2

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

Step 3

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.

Step 4

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

Step 5

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

Step 6

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.