Directions for: Filet Mignon with Maple Balsamic Reduction, Cherry Tomatoes, and Parmesan Potato Croquettes
Ingredients
Roasted Tomatoes2 cup cherry tomatoes, halved
4 clove garlic, crushed
pinch Greek oregano
2 Tbsp extra virgin olive oil
Sea salt & freshly cracked black pepper to taste
pinch brown sugar
Parmesan Potato Croquettes4 russet potatoes, peeled and cut into 1/2 inch pieces
3 green onions, finely sliced
cup parmiggiano reggiano cheese
2 eggs, beaten
1 cup Italian seasoned bread crumbs
1 clove garlic, minced
1 Tbsp extra virgin olive oil
Sufficient quantity of extra virgin olive oil for pan frying (1/4 inch in pan)
Filet Mignon4 steaks at room temperature
1 Tbsp Montreal steak spice
2 Tbsp canola oil
Balsamic Syrup4 Tbsp aged balsamic
4 Tbsp Canadian maple syrup
Directions
Roasted Tomatoes1. Preheat oven to 425 degrees F (220 degrees C).
2. Place the cherry tomatoes and garlic in a large baking dish in a single layer. Sprinkle them with Greek oregano, sea salt, freshly cracked black pepper and brown sugar. Mix well.
3. Roast for 40 minutes.
Parmesan Potato Croquettes1. Boil the potatoes in salt water for 10 to 15 minutes or until fork tender. Drain.
2. Saut the green onions and garlic in extra virgin olive oil for a few minutes until garlic is golden and onions are translucent.
3. in a big bowl, combine the onion and garlic mixture with the boiled potatoes. Add parmesan cheese and mash together. Cover and refrigerate for 30 minutes.
4. Roll the chilled potato mixture into fingers. Dip the fingers in beaten egg then coat them in Italian seasoned bread crumbs.
5. Fry the croquettes in 1/4 inch of extra virgin olive oil for 30 seconds to a minute, until all sides are equally crispy and golden
Filet Mignon1. Season the steaks with a pinch of Montreal steak spice.
2. Heat the canola oil in a frying pan over medium-high heat. 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.
3. Tent the cooked steaks in aluminum foil and let them sit for 10 minutes.
Balsamic Syrup1. Heat a pan on medium-high heat, add both ingredients to the pan and stir for 3 to 5 minutes until the sauce is bubbling and slightly reduced. Serve drizzled over the filet mignon.
See more: Beef, Main, Dinner, Potatoes, North American