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.