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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