Filet Mignon with Goat Cheese Whipped Cream

Goat cheese whipped cream sound a little too funky for you? Don’t let the name fool you – it is utterly delicious.

I had my doubts that the texture would mesh well – wrong, it was perfect. And even quicker and easier than making a compote butter. I added salt and pepper, the only other ingredients I could justify. I really wanted the goat cheese flavor to shine through.


It got me thinking about other savory whipped cream toppings. It’s easy to forget that butter is churned cream – and if I were to keep beating for a couple more minutes, I’d have goat cheese butter. Which wouldn’t be the worst thing to happen in my kitchen.

I thought I’d list some ideas that come to mind for a whipped cream steak topper, or another broiled meat, for the adventurous eater types. My gut is telling me my next whipped cream creation will be a brie version.

An added disclaimer – you’re required to let me know how these taste, in the event you try one. 😊

  • Boursin cheese whipped cream
  • Red wine whipped cream
  • Roasted garlic whipped cream
  • Brie cheese whipped cream
  • Smoked salmon whipped cream
  • Black peppercorn whipped cream
  • Shallot whipped cream
  • Tarragon whipped cream
  • Anchovy whipped cream
  • Truffled whipped cream
  • Cream cheese whipped cream
  • Blue cheese whipped cream
  • Harissa whipped cream
  • Tabasco whipped cream


Serves 2.

F o r  t h e  G o a t  C h e e s e  W h i p p e d  C r e a m

  • 4 oz. chevre
  • 1 / 2 cup heavy cream
  • Pinch of salt
  • Pinch of pepper

F o r  t h e  F i l e t  M i g n o n

  • 2 filet mignon
  • 4 tablespoons butter, salted or unsalted
  • Salt, as needed
  • Pepper, as needed
  • Olive oil, as needed


  1. Preheat the oven to 400*.
  2. Put all the whipped cream ingredients in a bowl, and beat on medium speed with a hand mixer until it reaches whipped cream consistency – about 30 seconds to a minute.
  3. Pat the filets dry, and sprinkle all sides liberally with salt and pepper.
  4. Coat an oven-safe skillet with olive oil, and melt 2 tablespoons of butter on high heat. Sear the steaks for 2 to 3 minutes on each side, then sear the edges of the steak for 1 minute each.
  5. Place 1 tablespoon of butter on the top of each filet, and place the steaks in the oven. Broil for 8 minutes for rare, checking with a meat thermometer until the steaks reach preferred doneness, if desired.
  6. Serve the steaks hot, topped with the goat cheese whipped cream.

7 thoughts on “Filet Mignon with Goat Cheese Whipped Cream

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