Filet Mignon Drizzle with a Maple Balsamic Reducti

Filet Mignon Drizzle With A Maple Balsamic Reducti Recipe

No Photo

Have you made this?

 Share your own photo!

Lynn Dine


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


★★★★★ 1 vote

50 Min
1 Hr
Stove Top


Add to Grocery List


  • ·
    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


  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.

Printable Recipe Card

About Filet Mignon Drizzle with a Maple Balsamic Reducti

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

Show 1 Comment & Review

24 Perfect Grilling Out Recipes

24 Perfect Grilling Out Recipes

Kitchen Crew @JustaPinch

Grilling season is here! This is your one-stop shop for all the grilling recipes you need to make your Spring and Summer cookouts absolutely awesome!

Kicked Up Hot Dog And Hamburger Recipes To Enjoy All Summer Long

Kicked Up Hot Dog and Hamburger Recipes To Enjoy All Summer Long

Kitchen Crew

Hamburgers and hot dogs are a summer staple. When have you attended a BBQ and not been asked hamburger or hot dog when it came time for eating? After a...

22 A+ Back-to-school Recipes

22 A+ Back-To-School Recipes

Kitchen Crew @JustaPinch

It's time to go back, back, back to school again! Check out these quick and easy dinner recipes that the entire family (yes, we said entire family...even the picky eaters)...