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Stuffed Filet Mignon


Ingredients :

- 50 g pistachios

- 50 g pine nuts - olive oil

- 50 g Parmesan cheese - fresh basil

- salt, pepper

- slices of smoked bacon


Start by trimming your tenderloin (remove any nerves or fat that may be present). Put your pine nuts, pistachios, parmesan, fresh basil and olive oil in the bowl of your blender.

Blend everything together (not too fine).

Season to taste. On a chopping board, cut your tenderloin in half without going all the way through. Place your stuffing inside and roll it up with the strips of smoked bacon. In a hot cast iron casserole with a drizzle of olive oil, brown your tenderloin on all sides.


Turn on your Augoust outdoor oven and when it reaches 200°C put your meat on the grill with the drip pan underneath. Turn it over from time to time and leave it to cook for about 15 to 20 minutes, keeping an eye on it!

Return to the pan in which you browned it at the beginning.

Deglaze with a little water and add the stuffing if you have any left.

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