Filet Mignon Drizzle with a Maple Balsamic Reduction, Served with Sweet Roasted Cherry Tomatoes and Parmesan Potato Croquettes

TOTAL TIME: 1 hr 50 min
Prep: 40 min
Inactive Prep: 10 min
Cook: 1 hr
 
YIELD: 4 Servings
LEVEL: Easy

ingredients

  • 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
    • 3 eggs, beaten
    • 1 cup Italian-seasoned bread crumbs
    • 1 tablespoon extra-virgin olive oil
    • Olive oil, for pan frying
    • 2 tablespoons steak spice (recommended: McCormick Montreal)
    • 3 tablespoons canola oil
    • 1/4 cup real maple syrup
    • *Cook's Note: Minimum 7 years old
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    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.

    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.

    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.

    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.

    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.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    5

    Newest Ratings and Reviews

    Read all 17 reviews

    • on July 25, 2013

      Flag

      I did not get a chance to try the filet HOWEVER I did try the sweet roasted cheery tomato recipe - Amazing - Simple yet yummy!!!!! I got ambitious and added some fresh chopped basil on top after it came out of the oven. My wife wants to put this on bruschetta - I think these tomatoes could go on almost anything. Nadia that roasted cheery tomato recipe ROCKS BIG TIME!!!!!!!!!!
      Bravissimo!!!!!

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    • on April 30, 2013

      Flag

      My go-to recipe for the last several years has been a Honey-Wasabi Salmon dish that is out of this world delicious and everybody wants time and time again. Based off of last nights reaction, I believe that Mr. Salmon has been De-throned... There is a "NEW" King in town!!! Monsieur Mignon...

      Loved everything about this dish; the only thing that I may do differently next time is substitute the breadcrumbs with Panko. From a flavor standpoint, I do not feel that the bread crumbs really did anything for the croquettes (I did not have the ingredients or time to make my own breadcrumbs so I had to use store bought, which could have something to do with the lack of flavor. I really wanted them to be full of flavor and I just didn't get that. I will play around with a Panko / seasoning mixture and see what I can come up with.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    • on December 27, 2012

      Flag

      flippin full proof way to cook filet mignon, maple balsamic, to die for. This is the second year I have served this meal on Christmas day. It's a winner!

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    MasterChef Canada

    Get Cooking Channel on your TV.