Filet of Beef with Balsamic Reduction and Goat Cheese with Sun Dried Cherry, Mint and Black Olive Compote

4 filet mignon steaks, 6-8 oz each (1” thick)
salt & pepper to taste
2 tbsp canola or vegetable oil
4 oz. goat cheese, sliced in 4 or crumbled

Season beef with salt and cracked black pepper. Preheat oven to 450° F. Heat an ovenproof skillet with 2 tbsp of oil; when a slight haze forms, carefully add the steaks. Cook for three minutes on each side. Finish in the preheated oven for an additional four minutes for medium (turning once after two minutes)

Compote:
1 cup sun dried cherries
1 tbsp balsamic vinegar
¼ cup Kalamata olives, pitted, chopped
1 tsp each salt & black pepper
1 cup Stag’s Leap Wine Cellars Petite Sirah
2 tbsp garlic, mined
1 tbsp olive oil
zest of one lemon

Combine all ingredients and simmer slowly until wine and vinegar has evaporated, cool and add: 2 tbsp fresh mint, thinly sliced. Keep in a warm place.

Balsamic glaze:
1-1/2 cups balsamic vinegar
1-1/2 cups brown sugar

Combine and reduce until thick (approx. 1-1/2 cups). When cool, check consistency and flavor, the glaze should be syrupy, sweet and tart. If thick, thin with warm water; if thin, reduce further. Drizzle syrup on serving plates (a squirt bottle works best). Place cooked steaks in center of plate, top with compote and goat cheese, and garnish with mint sprigs. Enjoy the rest of the Petite Sirah with your meal.