Filet Mignon Drizzle with a Maple Balsamic Reducti

Filet Mignon Drizzle With A Maple Balsamic Reducti Recipe

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Lynn Dine


Another recipe I found while searching for French Canadian recipes. This is from

★★★★★ 1 vote
50 Min
1 Hr
Stove Top


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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


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


4 steaks, at room temperature
2 tablespoons steak spice (recommended: mccormick montreal)
3 tablespoons canola oil


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


  • 1To 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.
  • 2To 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.
  • 3Pour 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.
  • 4To 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.
  • 5To 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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About Filet Mignon Drizzle with a Maple Balsamic Reducti

Course/Dish: Beef, Potatoes
Main Ingredient: Beef
Regional Style: Canadian

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