Filets Mignons with Pesto and Grilled Tomatoes
These steaks are also wonderful stuffed with prepared tapenade, a Provencal olive-anchovy-caper condiment, or with caponata, a Sicilian sweet-and-sour eggplant relish. The pesto recipe here makes more than you will need, but the extra can be refrigerated or frozen. If you like, thin the leftover pesto with a little white wine and brush it on chicken just as it comes off the grill. A simple baby lettuce salad alongside the filets is all you need to complete the meal.
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Customer Reviews for Filets Mignons with Pesto and Grilled Tomatoes
Review 1 for Filets Mignons with Pesto and Grilled Tomatoes
RWALL
St. James, North Carolina
July 13, 2010
Would You Recommend? Yes
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Mouthwateringly Marvelous
July 13, 2010
These steaks were phenomenal, and the pairing with the grilled tomatoes added the perfect touch of acidity. I served them to my big sisters during my 40th birthday bash, and was immediately jumped for the recipe! The pesto recipe is so easy it's fail-proof, so don't be afraid to try it (unless you're like my husband and can burn water, then I would suggest store-bought pesto). If possible, purchase the thicker fillets as directed, not the cheaper cuts of beef. Your mouth (and your guests) will thank you for opening your wallet. I give this recipe 5 stars; not just for the excellent flavors, but for the easy preparation as well.