A great dish for autumn, when walnuts are at their peak.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 cup walnut halves||1/2 cup extra-virgin olive oil|
|2 garlic cloves, minced||salt and freshly ground black pepper|
|2 tbsp chopped tarragon||6 filet mignons (about 6 ounces each)|
|2 tbsp chopped parsley||olive oil, for brushing|
|1 1/2 tsp red wine vinegar||1/2 cup freshly grated Parmesan|
To make the walnut pesto, toast the walnuts in a 350°F (170°C) oven for 10 minutes. Let cool. Transfer to a food processor and add the Parmesan, garlic, tarragon, parsley, and vinegar. With the machine running, add the oil to make a coarse paste. Season with salt and pepper.
Heat a ridged frying pan over high heat. Lightly brush the steaks with oil and season with salt and pepper. Cook the steaks in the pan for about 3 minutes on each side for medium-rare. Transfer to dinner plates and serve hot, with a dollop of the walnut pesto.
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