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
- 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.
- 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.