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

Directions

1. 1
   Remove the filet from the refrigerator 30 minutes before grilling.
2. 2
   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.
3. 3
   Heat a charcoal or gas grill to high for direct grilling.
4. 4
   Brush the filet mignon with the canola oil and sprinkle with salt. Press the pepper onto the entire surface.
5. 5
   For the fine herb goat cheese: Mash together the cheese, parsley, chives, tarragon, lavender and black pepper in a small bowl.
6. 6
   Grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 6 minutes per side.
7. 7
   Remove from the grill and let rest on a cutting board for 5 minutes before thinly slicing
8. 8
   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.