Walnut Stuffed Beef Tenderloin Filets

  • Yield 4 servings
  • Prep 20 mins
  • Cook 15 mins


Walnut Pesto
1 cup well-packed fresh basil leaves, patted dry
1/2 cup chopped California walnuts
3 tablespoons olive oil
1 clove garlic, minced
1/4 cup grated Parmesan cheese
1/2 teaspoon ground black pepper
1 tablespoon butter, softened
1 tablespoon lemon juice
Beef Filets
4 pieces beef tenderloin filet (filet mignon), 2-inches thick
1/2 cup California walnut pesto (see recipe above)
4 -- long slices naturally smoked strip bacon (enough to wrap 4 around filet)
1 tablespoon olive oil
1/2 teaspoon coarse salt
1/4 teaspoon Freshly ground black pepper


  1. Walnut Pesto: Combine basil, walnuts, olive oil and garlic in food processor. Pulse untilwell-combined, about 10 times. Add cheese, pepper, butter and lemon juice and pulse until mixture forms a paste, about 20 times. Set aside.
  2. Beef Filets: Using a sharp paring knife, horizontally slit the side of each filet to create a pocket. Stuff each filet with an equal amount of pesto. Wrap one slice of bacon around each filet and secure with a toothpick. Rub olive oil over the filets just prior to cooking. Sprinkle with salt and pepper. Cook over medium-high heat on grill until meat reaches preferred doneness. Remove meat from grill and allow to rest 5 minutes.

Variation: In a heavy skillet, pan-sear meat over medium-high heat for about 2 minutes per side, until browned. Finish cooking in a 350F pre-heated oven until meat reaches preferred doneness.

Tip: Turkey bacon is a great, lower-fat alternative and still holds the filet together and keeps the pesto inside the filet while cooking.



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