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filet mignon drizzle with a maple balsamic reducti

(1 rating)
diner524 avatar
Recipe by
Lynn Dine
@diner524
Tampa, FL

Another recipe I found while searching for French Canadian recipes. This is from http://www.cookingchanneltv.com/recipes/nadia-g/filet-mignon-drizzle-with-a-maple-balsamic-reduction-served-with-sweet-roasted-cherry-tomatoes-and-parmesan-potato-croquettes.html.

►
(1 rating)
yield 4 serving(s)
prep time 50 Min
cook time 1 Hr
method Stove Top

Ingredients For filet mignon drizzle with a maple balsamic reducti

  • ROASTED TOMATOES
  • 2 cups cherry tomatoes, halved
  • 4 cloves garlic, crushed
  • pinch greek oregano
  • 2 tablespoons extra-virgin olive oil
  • sea salt and freshly ground black pepper, to taste
  • pinch brown sugar
  • PARMESAN POTATO CROQUETTES
  • 4 russet potatoes, peeled and cut into 1/2-inch dice
  • 3 green onions, finely sliced
  • 1 clove garlic, minced
  • 1/2 cup grated parmiggiano-reggiano cheese
  • 3 eggs, beaten
  • 1 cup italian-seasoned bread crumbs
  • 1 tablespoon extra-virgin olive oil
  • olive oil, for pan frying
  • FILET MIGNON
  • 4 steaks, at room temperature
  • 2 tablespoons steak spice (recommended: mccormick montreal)
  • 3 tablespoons canola oil
  • BALSAMIC SYRUP
  • 1/4 cup aged balsamic vinegar* (*cook's note: minimum 7 years old)
  • 1/4 cup real maple syrup

How To Make filet mignon drizzle with a maple balsamic reducti

  • 1
    To make the roasted tomatoes: Preheat the oven to 425 degrees F. Place the cherry tomatoes and garlic in a large baking dish in a single layer. Sprinkle them with Greek oregano, sea salt, freshly ground black pepper, and brown sugar. Mix well. Roast for 40 minutes.
  • 2
    To make the Parmesan potato croquettes: Boil the potatoes in enough salt water to cover for 10 to 15 minutes, or until fork tender. Drain. Saute the green onions and garlic in extra-virgin olive oil for a few minutes, until the onions are translucent and garlic is golden. In a big bowl, combine the onion and garlic mixture with the boiled potatoes. Add Parmesan cheese, sea salt, freshly ground pepper, and mash together. Cover and refrigerate for 30 minutes.
  • 3
    Pour enough olive oil to come 1/4-inch up the side of a heavy fry pan and heat to 375 degrees F. Roll the chilled potato mixture into finger shapes. Dip the fingers in the beaten egg, then coat them in Italian-seasoned bread crumbs. Fry the croquettes in the hot oil for 30 seconds, until all sides are equally crispy and golden.
  • 4
    To make the filet mignon: Season the steaks with a pinch of steak spice. Heat the canola oil in a frying pan over medium-high heat until almost smoking. Add the steaks to the hot pan. Sear the steaks for 2 minutes on each side. Reduce the heat to medium-low and cook the steaks for another 2 minutes per side. Tent the cooked steaks in aluminum foil and let them rest for 10 minutes.
  • 5
    To make the balsamic syrup: Heat a pan on medium-high heat, add equal parts maple syrup and balsamic vinegar, and stir for 3 to 5 minutes until the sauce is bubbling and slightly reduced. Serve immediately, drizzled over the filet mignon.
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