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Grilled Filet Mignon Roast with Maple Balsamic https://www.metro.ca/userfiles/image/recipes/roti-filet-mignon-10745.jpg PT20M PT1H10M PT9H30M
Place the filet mignon roast in a large sealable plastic bag. Set aside.In a bowl, add the maple balsamic vinegar, chives, and garlic then generously season with salt and pepper.Mix with an emulsifying whisk.Pour half the marinade on the meat and keep the rest in the fridge.Seal the bag and remove as much air as possible.Lightly massage to coat the meat.Keep in the fridge for 8 hours, turning the meat from time to time.Remove from the fridge 30 minutes before you cook to temper.Pre-heat the BBQ on high and then lower to medium.Oil the grill grate with vegetable oil.Place the roast on the hot grill and cook for 2 minutes. Flip every 2-3 minutes to sear and get grill marks on the meat.Turn off one burner and lower the other to low. Place the roast on the side where the burner is off.Cook for 45 minutes to 1 hour and constantly baste with the rest of the marinade until the internal temperature of the meat is 60 °C (140 °F) for rare or 68 °C (155 °F) for meat that’s a bit more cooked.Put the roast on a plate and cover with aluminum foil.Rest for 10 minutes then slice and serve!You can also double your marinade quantities to have some to serve with the roast!Roasted Baby Potatoes:Blanch the potatoes in boiling water for 7 minutes.Pour into a colander, rinse thoroughly in cold water and drain.Pre-heat the oven to 450 °FPlace the potatoes on a large baking sheet and using the palms of your hands, lightly smash them.Add a generous drizzle of olive oil and the remaining ingredients.Mix to thoroughly coat the potatoes and place in the oven.Cook for 25 to 30 minutes, flipping halfway through, or until they’re crispy.Maple Brussels Sprouts:In a bain-marie, blanch the Brussels sprouts for 10 minutes.Remove the pot, thoroughly rinse in cold water and drain.In a large pan on high, add a generous drizzle of olive oil and the Brussels sprouts.Season with salt and pepper and mix.Sauté for 5 to 8 minutes while occasionally stirring, or until the sprouts are roasted.Add the maple syrup and mix.Cook for another 2 minutes and stir to reduce until dry.Source: Samuel Joubert - Le Coup de Grâce
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1 1/2 kg filet mignon roast, trimmed and tied 1/2 cup (125 mL) balsamic vinegar and maple syrup 1/4 cup (60 mL) olive oil 10 sprigs of chive, finely chopped 3 garlic cloves, finely chopped freshly ground salt and pepper Roasted baby potatoes: 1 1/2 baby potatoes 6 garlic cloves, mashed 1/2 tsp. herbes de Provence freshly ground salt and pepper Maple brussels sprouts: 800 g brussels sprouts, trimmed and halved 2 Tbsp. (30 mL) maple syrup freshly ground salt and pepper
Grilled Filet Mignon Roast with Maple Balsamic

Grilled Filet Mignon Roast with Maple Balsamic

Rate this recipe
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6
portions
0:20
Preparation
1:10
COOKING
9:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/2 kg
    filet mignon roast, trimmed and tied
  • 1/2 cup
    (125 mL)
    balsamic vinegar and maple syrup
  • 1/4 cup
    (60 mL)
    olive oil
  • 10
    sprigs of chive, finely chopped
  • 3
    garlic cloves, finely chopped

  • freshly ground salt and pepper

  • Roasted baby potatoes:
  • 1 1/2
    baby potatoes
  • 6
    garlic cloves, mashed
  • 1/2 tsp.
    herbes de Provence

  • freshly ground salt and pepper

  • Maple brussels sprouts:
  • 800 g
    brussels sprouts, trimmed and halved
  • 2 Tbsp.
    (30 mL)
    maple syrup

  • freshly ground salt and pepper
Imprimer ma sélection

Preparation

Place the filet mignon roast in a large sealable plastic bag. Set aside.

In a bowl, add the maple balsamic vinegar, chives, and garlic then generously season with salt and pepper.

Mix with an emulsifying whisk.

Pour half the marinade on the meat and keep the rest in the fridge.

Seal the bag and remove as much air as possible.

Lightly massage to coat the meat.

Keep in the fridge for 8 hours, turning the meat from time to time.

Remove from the fridge 30 minutes before you cook to temper.

Pre-heat the BBQ on high and then lower to medium.

Oil the grill grate with vegetable oil.

Place the roast on the hot grill and cook for 2 minutes. Flip every 2-3 minutes to sear and get grill marks on the meat.

Turn off one burner and lower the other to low. Place the roast on the side where the burner is off.

Cook for 45 minutes to 1 hour and constantly baste with the rest of the marinade until the internal temperature of the meat is 60 °C (140 °F) for rare or 68 °C (155 °F) for meat that’s a bit more cooked.

Put the roast on a plate and cover with aluminum foil.

Rest for 10 minutes then slice and serve!

You can also double your marinade quantities to have some to serve with the roast!

Roasted Baby Potatoes:

Blanch the potatoes in boiling water for 7 minutes.

Pour into a colander, rinse thoroughly in cold water and drain.

Pre-heat the oven to 450 °F

Place the potatoes on a large baking sheet and using the palms of your hands, lightly smash them.

Add a generous drizzle of olive oil and the remaining ingredients.

Mix to thoroughly coat the potatoes and place in the oven.

Cook for 25 to 30 minutes, flipping halfway through, or until they’re crispy.

Maple Brussels Sprouts:

In a bain-marie, blanch the Brussels sprouts for 10 minutes.

Remove the pot, thoroughly rinse in cold water and drain.

In a large pan on high, add a generous drizzle of olive oil and the Brussels sprouts.

Season with salt and pepper and mix.

Sauté for 5 to 8 minutes while occasionally stirring, or until the sprouts are roasted.

Add the maple syrup and mix.

Cook for another 2 minutes and stir to reduce until dry.

Source: Samuel Joubert - Le Coup de Grâce

Source : Metro

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