Pesto Grilled Filet Mignon

Filet mignon is marinated in a mixture of olive oil, rosemary, pepper, vinegar and pesto and grilled. A salad is served along side.

• Email Recipe
• Print Recipe
•        

Ingredients:

• For the beef:
• 2 8 oz. pieces of filet mignon
• 3 1/2 Tbsp olive oil
• 1 Tbsp rosemary
• 1 1/2 Tbsp ground pepper
• 1/2 tsp sea salt
• 2 Tbsp red wine vinegar
• 1 cup basil pesto
• 2 Tbsp brie cheese
• For the olive salad:
• 1 Tbsp kalamata olives, chopped and pitted
• 1 Tbsp parsley, chopped
• 1 Tbsp basil, chopped
• 2 tsp chives, chopped
• 1/2 tsp capers
• 1/8 tsp garlic, finely minced
• 1/2 tsp white wine vinegar
• 1 anchovy, diced
• 1/2 cup mixed salad greens

Method

In a large ziplock bag, combine the filet mignon, 3 Tbsp of the olive oil, the rosemary, 1 Tbsp of the pepper, sea salt, red wine vinegar and 1/2 cup of the pesto. Marinate in the refrigerator overnight. The next day, heat a gas grill to HIGH heat, and oil generously. Cook the filets on the grill for 15-20 minutes or so, turning often and basting with the pesto mixture from the ziplock bag. The filets will need to be turned on all four sides constantly. Cook to medium-rare or 145 degrees on a thermometer. Top each filets with 1 Tbsp brie cheese and let rest for 3 minutes. Toss remaining ingredients together in a small bowl with 1 tsp from the remaining 1/2 cup of pesto, the olive oil and pepper. Serve filets with a dollop of remaining pesto dripping over the side of filets and top with a small mound of olive salad.

Notes: This recipe is ridiculously tasty. The main flavors you taste are basil from the pesto and raw herb. The remaining ingredients come into play with the melting brie and harmonious flavors of the salad.

Number of servings: 2 servings

Submitted By: Michael C.
View all recipes by this user