Smoked Goat cheese Filet mignon

Sunnybrook really knows beef! This filet mignon is so "buttery" tender, yet can carry the flavor very well of the goat cheese! I served with garlic mash potato, and the beef actually enhanced the potatoes!! Sometimes there are no words to describe utter bliss...

2 Sunnybrook Filet Mignon (or one per person)
4 oz JFF Fresh Goat Chevre-Adirondack (the Bleu Sky would be nice as well)
kosher salt
fresh ground black pepper
3 tbsp lard


Bring filet to room temperature for at least 30 minutes before cooking.

Preheat oven to 400 degrees F.

Over med/high heat a cast iron pan til hot. Melt off lard. Season each side of filet with a generous amount of salt and pepper.

Carefully place filet in hot pan. Cook for 5 minutes, do not touch. This allows a nice crust to form.
Turn over.

Place in hot oven for 7 minutes for rare, 8-9 minutes for md/rare 10-12 minutes for med.

Remove from oven, top with Chevre and let stand for 5 minutes before serving.