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

Photo: 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
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    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.

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    5

    Newest Ratings and Reviews

    Read all 16 reviews

    • 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.

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    • on December 27, 2012

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      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.
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    • on November 30, 2012

      Flag

      I make those oven roasted cherry tomatoes all the time. I love them! I toss them with rotini pasta or with small mozarella balls for a funkier version of caprese. SO SO SO SO GOOD!

      people found this review Helpful.
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