Summary: Filet Mignon Drizzle with a Maple Balsamic Reduction, Served with Sweet Roasted Cherry Tomatoes and Parmesan Potato Croquettes.
- 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*
- 1/4 cup real maple syrup
- 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 Parmiggiano-Reggiano cheese
- 3 eggs, beaten
- 1 cup Italian-seasoned bread crumbs
- 1 tablespoon extra-virgin olive oil
- Olive oil, for pan frying
- 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.
- 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.
Preparation time: 20 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 4
Recipe adapted from and Photo courtesy of: CookingChanneltv.com
- *Cook’s Note: Minimum 7 years old