Balsamic and maple grilled filet mignon roast

  • Preparation 15 min
  • Refrigeration 8 h
  • Cooking 1 h 10 min
  • Servings 6
  • Freezing Absolutely


Ingredients for the roast

  • 1 regular filet mignon roast of about 1.5 kg, trimmed and strung
  • 1/2 cup Irresistible balsamic vinegar and maple syrup by Métro
  • 1/4 cup olive oil
  • 10 sprigs of chives, finely chopped
  • 3 garlic cloves, finely chopped
  • Salt and pepper from the mill

Roasted baby potatoes

  • 1.5 lb baby potatoes
  • 6 garlic cloves, peeled and well crushed
  • 1/2 teaspoon Provence herbs
  • Salt and pepper from the mill

Maple Brussel sprouts

  • 800g Brussels sprouts, first leaves removed, cut in half
  • 2 tablespoons maple syrup
  • Salt and pepper from the mill



  • Place the roast in a large, resealable plastic bag. Set aside.
  • In a bowl, add the balsamic vinegar with maple, olive oil, chives and garlic then season with salt and pepper generously. Mix with a whisk to emulsify. Pour half of the marinade over the meat and reserve the rest of the marinade in the fridge.
  • Close the bag and remove as much air as possible. Massage lightly to coat the meat. Refrigerate for 8 hours, turning occasionally. Remove the meat from the fridge 30 minutes before cooking to temper.
  • Preheat the BBQ to full power and reduce to medium power. Oil the grills with vegetable oil.
  • Place the roast on the hot grills and cook for 2 minutes. Turn the roast each 2-3 minutes to sear it and mark the meat all around.
  • Turn off a BBQ fire, reduce the others to minimum and move the roast on the closed side. Continue cooking for 45 minutes to 1 hour, basting the roast with the rest of the marinade constantly, until the internal temperature is 60 ° C (140 ° F) for rare cooking or 68 ° C (155 ° F) for well-done cooking.
  • Place on a plate and cover with aluminum foil. Let stand for 10 minutes before cutting and serving. You can also double the marinade and keep to serve with the meat!


Roasted baby potatoes

  • Blanch the potatoes in boiling water for 7 minutes. Pour into a colander, rinse thoroughly with cold water and drain.
  • Preheat oven to 450 °F.
  • Pour the potatoes on a large baking sheet and, using the palms of your hands, crush the potatoes lightly.
  • Sprinkle with a good drizzle of olive oil then add the rest of the ingredients. Toss to coat then place in the oven. Cook for 25 to 30 minutes, stirring halfway through, or until very crisp.


Brussels sprouts with maple

  • In a bain-marie, blanch the Brussels sprouts for 10 minutes. Remove from the pan, rinse thoroughly with cold water and drain well.
  • In a large skillet heated over high heat, add a drizzle of olive oil followed by Brussels sprouts. Season with salt and pepper and toss. Sauté for 5 to 8 minutes, stirring occasionally, or until sprouts are well roasted.
  • Add the maple syrup and toss. Continue cooking for about 2 minutes, stirring, to reduce until dry.