GRILLED FILET MIGNON WITH FARRO AND FRESH VEGETABLE SALAD
By Chef Fabio Viviani
- Makes Serves 2, double ingredients for 4 servings
- |
- prep time: 15 minute(s)
- |
- cook time: 15 minute(s)
Ingredients:
|
4 ounces farro (1/2 cup)
2 (6-oz.) pieces filet mignon
Salt and fresh ground black pepper
Bertolli® Extra Light™ Tasting Olive Oil
1/2 cup shaved Parmesan cheese
1 zucchini, grated
2 Tbsp. chopped fresh chives
1 Tbsp. chopped fresh thyme plus 1 sprig
1 whole sprig fresh thyme
1/3 cup pine nuts
10 cherry tomatoes, quartered
5 to 6 fresh basil leaves, halved lengthwise
Bertolli® Extra Virgin Olive Oil
1 to 2 Tbsp. Bertolli® Italian Glaze with Balsamic Vinegar of Modena
|
Directions:
- Preheat oven to 375°. Prepare farro by cooking in salted boiling water 10 minutes and drain.
- Season entire filet with salt and fresh ground black pepper. Coat filet with small drizzle of Bertolli Extra Light Tasting Olive Oil. Grill to medium rare, turning evenly.
- Pour farro into mixing bowl. Add Parmesan, zucchini, chives, thyme, pine nuts, tomatoes and basil. Drizzle with Bertolli Extra Virgin Olive Oil. Season with salt and fresh ground black pepper to taste and mix.
- Place filet in oven, topped with sprig of thyme and drizzle of Bertolli Extra Light Tasting Olive Oil. Cook 3 to 5 minutes. Let rest and then slice.
- Spread thin 1-inch ribbon of Bertolli Italian Glaze with Balsamic Vinegar of Modena on plate. Plate salad and top with filet. Season with salt and fresh ground black pepper to taste. Drizzle with Bertolli Extra Virgin Olive Oil and serve.
Recipe courtesy of Fabio Viviani, owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.
|