Maple-Dijon Glazed Filet Mignon with Roasted Brussels Sprouts and Crispy Bacon Lardons

Maple-Dijon Glazed Filet Mignon with Roasted Brussels Sprouts and Crispy Bacon Lardons ingredients

• 4 6 oz filet mignon steaks
• 1 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp freshly ground black pepper
• 3 tbsp maple syrup
• 2 tbsp Dijon mustard
• 0.5 tsp garlic powder
• 1.5 lbs Brussels sprouts
• 4 strips bacon
• 1 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp freshly ground black pepper

How to make Maple-Dijon Glazed Filet Mignon with Roasted Brussels Sprouts and Crispy Bacon Lardons

1. Preheat your oven to 400°F (200°C). Trim the ends of the 1.5 lbs of Brussels sprouts and halve any larger ones. On a baking sheet, toss them with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, then spread them in a single layer.
2. Roast the Brussels sprouts in the preheated oven for 20-25 minutes, or until tender-crisp and nicely caramelized. Toss them halfway through to ensure even cooking.
3. While the Brussels sprouts roast, cook the 4 strips of bacon. Place the bacon in a cold, oven-safe skillet over medium heat and cook until crispy, about 7-9 minutes. Remove the bacon, place it on a paper towel-lined plate to drain, and crumble once cool. Reserve 1 tablespoon of the rendered bacon fat in the skillet.
4. Pat the 4 (6 oz) filet mignon steaks dry with paper towels; this ensures a good sear. Season both sides generously with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
5. Heat the skillet with the reserved bacon fat (or 1 tablespoon fresh olive oil if you prefer) over medium-high heat until shimmering. Carefully place the seasoned filets in the hot skillet.
6. Sear the filets for 3-4 minutes per side for a medium-rare steak, or until a deep brown crust forms. Do not overcrowd the pan; sear in batches if necessary.
7. In a small bowl, whisk together 3 tablespoons maple syrup, 2 tablespoons Dijon mustard, and 1/2 teaspoon garlic powder to create the glaze.
8. Brush the seared filets generously with the maple-Dijon glaze. If your skillet is oven-safe, transfer it directly to the oven. Otherwise, transfer the filets to a clean baking sheet.
9. Bake the glazed filets for an additional 5-8 minutes, or until they reach your desired internal temperature (e.g., 130-135°F for medium-rare, 135-140°F for medium). Use a meat thermometer for accuracy.
10. Remove the filets from the oven and let them rest on a cutting board for 5-10 minutes before serving. This allows the juices to redistribute, ensuring a tender and flavorful steak. Combine the roasted Brussels sprouts with the crispy bacon lardons.
11. Serve the rested Maple-Dijon Glazed Filet Mignon alongside the roasted Brussels sprouts and crispy bacon lardons. Drizzle any remaining glaze over the steak just before serving.

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