Filet with Farro Salad
July 12, 2010 in Beef, Grilling Recipes, Main Dishes, Recipes
Ingredients
- 1 8-ounce filet mignon
- 8 ounces farro or couscous
- 10 cherry tomatoes, quartered
- 1 zucchini, diced
- 2 tablespoons Bertolli Extra Virgin Olive Oil
- 5 to 6 leaves basil, sliced in half lengthwise
- 1 cup shaved Parmesan
- 1/2 cup pine nuts
- Salt and pepper
Preparation
- Season filet with salt and pepper and grill to medium rare. Let the meat rest. Slice meat when you are ready to serve.
- Prepare farro by cooking in salted boiling water for 12 minutes and drain.
- Mix farro with the remaining ingredients in serving bowl. Serve on plate and place sliced filet on top.
Serves
Serves 4
