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Filet Mignons with Walnut Pesto

Categories: Entertaining
Type: Main Dishes

A great dish for autumn, when walnuts are at their peak

Prep Time: prep 15 mins

Cooking Time: cook 4-12 mins

Serves: makes 6 servings


For the pesto

  • 1 cup walnut halves
  • 1 / 2 cup freshly grated Parmesan
  • 2 garlic cloves, minced
  • 2 tbsp chopped tarragon
  • 2 tbsp chopped parsley
  • 1 1 / 2 tsp red wine vinegar
  • 1 / 2 cup extra-virgin olive oil
  • salt and freshly ground black pepper

For the meat

  • 6 filet mignons, about 6oz (175g) each
  • olive oil, for brushing
Filet Mignons with Walnut Pesto photo

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  1. To make the walnut pesto, toast the walnuts in a 350°F (170°C) oven for 10 minutes. Let cool. Transfer to a food processor and add the Parmesan, garlic, tarragon, parsley, and vinegar. With the machine running, add the oil to make a coarse paste. Season with salt and pepper.
  2. Heat a ridged frying pan over high heat. Lightly brush the steaks with oil and season with salt and pepper. Cook the steaks in the pan for about 3 minutes on each side for medium-rare. Transfer to dinner plates and serve hot, with a dollop of the walnut pesto.
  • prep 15 mins; cook 4-12 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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