Filet Mignon Drizzle with a Maple Balsamic Reduction, Served with Sweet Roasted Cherry Tomatoes and Parmesan Potato Croquettes
- Total:
- 1 hr 50 min
- Prep:
- 40 min
- Inactive:
- 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
Parmesan Potato Croquettes:
- 4 russet potatoes, peeled and cut into 1/2-inch dice
- 3 green onions, finely sliced
- 1 clove garlic, minced
- 1/2 cup grated Parmigiano-Reggiano cheese
- 3 eggs, beaten
- 1 cup Italian-seasoned bread crumbs
- 1 tablespoon extra-virgin olive oil
- Olive oil, for pan frying
Filet Mignon:
- 4 steaks, at room temperature
- 2 tablespoons steak spice (recommended: McCormick Montreal)
- 3 tablespoons canola oil
Balsamic Syrup:
- 1/4 cup aged balsamic vinegar (see Cook's Note)
- 1/4 cup real maple syrup
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.
Cook's Note
Aged balsamic vinegar should be minimum 7 years old.
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