filet mignon roasted cherry tomatoes and parmesan potato croquettes
Thersa Campoli
Ingredients
* Filet mignon
* Cherry tomatoes
* Potatoes
* Butter
* Olive oil
* Garlic
* Rosemary
* Salt
* Pepper
* Eggs
* Flour
* Milk
* Breadcrumbs
* Parmesan cheese
* Parsley
* Black peppercorns
Steps
Filet Mignon Roasted Cherry Tomatoes and Parmesan Potato Croquettes Recipe
Ingredients:
- 4 medium potatoes, peeled and diced
- 1/4 cup grated parmesan cheese
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 tsp paprika
- Salt and pepper to taste
- 4 filet mignon steaks
- 2 cups cherry tomatoes, halved
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp balsamic vinegar
- Fresh parsley for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large pot of boiling salted water, cook potatoes for about 5 minutes until tender. Drain and transfer them to an ice bath to cool down completely.
3. Once cooled, mash the potatoes in a large bowl using a fork or potato masher. Stir in grated parmesan cheese, eggs, flour, paprika, salt, and pepper until well combined.
4. Using your hands or cookie scoop, shape the mixture into small balls and place them on the prepared baking sheet. Flatten each ball slightly with a fork to make them look like croquettes.
5. Bake in the preheated oven for about 20-25 minutes until golden brown and crispy. Remove from the oven and let cool down slightly before serving.
6. While the potato croquettes are baking, season filet mignon steaks with salt and pepper on both sides. Heat a large skillet over medium-high heat and add olive oil. Once hot, sear the steaks for about 2-3 minutes per side until they reach your desired level of doneness.
7. In a small bowl, mix together minced garlic, balsamic vinegar, salt, and pepper to make a simple tomato sauce.
8. To serve, place a filet mignon steak on each plate and top with roasted cherry tomatoes and parmesan potato croquettes. Drizzle the tomato sauce over the croquettes and garnish with fresh parsley. Enjoy!