- 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
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.
Recipe courtesy of Fabio Viviani and Family Features.
Yield: 4 servings
Courtesy of Family Features