{"id":980,"date":"2018-04-25T10:54:18","date_gmt":"2018-04-25T14:54:18","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/balsamic-and-maple-grilled-filet-mignon-roast\/"},"modified":"2026-09-04T15:35:26","modified_gmt":"2026-09-04T19:35:26","slug":"balsamic-and-maple-grilled-filet-mignon-roast","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/balsamic-and-maple-grilled-filet-mignon-roast\/","title":{"rendered":"Balsamic maple filet mignon roast"},"content":{"rendered":"

\ud83e\udd69 A roast, not medallions<\/strong><\/h3>\n

Say filet mignon and everyone pictures the same thing: two thick little medallions sitting in the middle of a plate. That is not what this is. This is the whole centre cut, trimmed and tied, coming out of the oven in one piece and carved in front of people. It changes the cooking and the serving. Mostly it changes the look on everyone\u2019s face when it lands on the table.<\/p>\n

I have two other filet mignon recipes here and neither one is anything like this. My filet mignon Rossini<\/a> and my Manhattan striploin with chimichurri<\/a> are individual portions, one per person, seared fast. A roast gets treated like a roast.<\/p>\n

\ud83c\udf41 Balsamic and maple, together<\/strong><\/h3>\n

Balsamic on its own is sharp and a little mean on beef. Maple on its own turns sweet and burns. Put them together and you get a dark, almost lacquered crust that tastes like both at once.<\/p>\n

Nothing complicated about it. Good balsamic, maple syrup, oil, garlic and chives, whisked in a bowl. Half of it goes in the bag with the meat, the other half waits in the fridge in its own container for basting. Two liquids, never the same one.<\/p>\n

\ud83c\udf84 The holiday centrepiece<\/strong><\/h3>\n

Nobody roasts a whole tenderloin in July. This is a December thing, for when the table is full and you want something that looks harder than it is.<\/p>\n

For years I made it on the barbecue over two zones. It still works. But nobody wants to stand outside on December 25th watching a roast in the snow. So I rebuilt it for a skillet and an oven: easier, more precise, and the crust is every bit as good. My BBQ version<\/a> is still online for summer.<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83e\udd69 A roast, not medallions Say filet mignon and everyone pictures the same thing: two thick little medallions sitting in the middle of a plate. That is not what this is. This is the whole centre cut, trimmed and tied, coming out of the oven in one piece and carved …<\/p>\n","protected":false},"featured_media":9150,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"Balsamic Maple Filet Mignon Roast Recipe","_yoast_wpseo_metadesc":"Balsamic maple filet mignon roast, seared then finished in the oven. 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