Chicken Fried Steak w/ Goat Cheese Gravy

Vegetable oil, enough to fill a large heavy-bottomed pan half way

1 (2 pound) beef tenderloin filet, sliced into 1-inch medallions; tenderized and

pounded thin, about ½-inch

2 cups gluten-free all-purpose flour

1 tablespoon ground mustard

1 tablespoon smoked paprika

1 teaspoon cayenne pepper, more if you like spicy

1 teaspoon salt

¼ teaspoon pepper

1 ½ plus 3 tablespoons whole milk

1 (4-ounce) package 4 peppered goat cheese

¼ cup parsley

Take a large heavy-bottomed pan and fill it half way with the vegetable oil. Set the pan over medium-high heat until the temperature reaches 350°F.

While oil is heating, tenderize the filet medallions and set aside.

In a large shallow bowl combine flour, ground mustard, smoked paprika, cayenne pepper, salt, and pepper. Set aside. In a second large shallow bowl add in 1-½ cups of milk.

Take the filet medallions and one by one start by dunking it into the milk, then into the flour. Take the medallion out of the flour and place it directly back into the milk and flour once more. Take out of flour and let rest on a baking sheet. Repeat with the rest of the medallions.

Once oil has reached 350°F, place medallions into the pan. Let fry for 2 minutes on each side until lightly golden brown. Take out and place on a baking sheet to let rest and juices redistribute.

While medallions are resting, take a small saucepan and place it over medium heat. In the saucepan combine the remaining 3 tablespoons of milk and goat cheese. Let simmer until the cheese has melted, stirring occasionally, about 3 to 5 minutes.

Transfer medallions to a serving dish and drizzle with gravy. Sprinkle with parsley and serve immediately.