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Filet Mignons with Walnut Pesto Recipe-815

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Comments: 1


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

Yield: Makes 6 servings
Prep time: 15 Mins
Cooking time: 4–12 Mins


For the walnut 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

  • 6 filet mignons, about 6 oz (175g) each
  • Olive oil, for brushing


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.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

726kcal (36%)
152mg (15%)
2mg (4%)
25mcg RAE (1%)
120mg (40%)
505mg (21%)
17g (87%)
62g (96%)
3mg (18%)

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  • katieocon

    11.08.09 Flag comment

    great recipe! loved it and so did my dinner guests!


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