Balsamic maple filet mignon roast

• 1 filet mignon roast, about 3.3 lb (1.5 kg), trimmed and tied
• 1/2 cup (125 ml) maple balsamic vinegar (or 1/4 cup (60 ml) maple syrup whisked with 1/4 cup (60 ml) good balsamic vinegar)
• 1/4 cup (60 ml) olive oil
• 10 sprigs of chives, finely chopped
• 3 garlic cloves, finely chopped
• 1 tablespoon (15 ml) vegetable oil, for searing

• 1.5 lb (680 g) baby potatoes
• 6 garlic cloves, peeled and well crushed
• 1/2 teaspoon (2.5 ml) Provence herbs

• 1.75 lb (800 g) Brussels sprouts, trimmed and cut in half
• 2 tablespoons (30 ml) maple syrup

• Place the roast in a large resealable plastic bag. Set aside.
• In a bowl, whisk the maple balsamic vinegar, olive oil, chives and garlic. Season generously with salt and pepper.
• Pour half of the mixture over the meat: that is the marinade. Transfer the other half to a clean container and refrigerate it: that is the basting mixture, and it never touches the raw meat.
• Close the bag, pressing out as much air as possible. Massage to coat the meat. Refrigerate for 8 hours, turning the bag occasionally.
• Take the meat out of the fridge 30 minutes before cooking so it can temper. Preheat the oven to 375 °F (190 °C).
• Remove the roast from the bag, discard the marinade and pat the meat dry with paper towel.
• In a large cast iron skillet, heat the vegetable oil over high heat. Add the roast and sear it 2 to 3 minutes per side, turning, until it is deeply coloured all around.
• Put the skillet straight into the oven, or transfer the roast to a small roasting pan. Cook for 35 to 45 minutes, basting with the reserved mixture every 10 minutes, until the internal temperature reads 140 °F (60 °C) for rare or 155 °F (68 °C) for medium.
• Transfer the roast to a plate and tent it loosely with aluminum foil. Let it rest for 10 minutes before slicing and serving.

Roasted baby potatoes

• Blanch the potatoes in boiling water for 7 minutes. Pour into a colander, rinse thoroughly with cold water and drain.
• Preheat the oven to 450 °F (230 °C).
• Spread the potatoes on a large baking sheet and, using the palm of your hand, crush them lightly.
• Drizzle generously with olive oil, then add the rest of the ingredients. Season with salt and pepper and toss to coat. Bake for 25 to 30 minutes, stirring halfway through, or until very crisp.

Maple Brussels sprouts

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