← Back to Search Results
pan-frying
Filet Mignons with Walnut Pesto

Photo by:
Comments: 1
 

Recipe

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

Yield: Makes 6 servings
Prep time: 15 Mins
Cooking time: 4&Ndash;12 Mins

Ingredients

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

Directions

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%)
610mg
65mg
39g
1g
1g
3g
120mg (40%)
505mg (21%)
17g (87%)
62g (96%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • katieocon

    11.08.09 Flag comment

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

 

Explore Cookbooks on Cookstr

fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
living-raw-food Living Raw Food
by Sarma Melngailis
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
martin-yans-china Martin Yan's China
by Martin Yan
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
desserts-4-today Desserts 4 Today
by Abby Dodge
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?