Recipe by Bertolli Olive Oil
"A whole grain farro salad tossed with cherry tomatoes, zucchini, Bertolli Extra Virgin olive oil, fresh Parmesan and pine nuts is topped with grilled, sliced filet mignon in this fabulous summer meal."
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1 (8 ounce)
farro or couscous
cherry tomatoes, quartered
Bertolli® Extra Virgin Olive Oil
basil, sliced in half lengthwise
Salt and pepper
This was a great summer meal. I sliced the basil up a little more than was stated and added the juice from one fresh lemon. Yum!
This was the deal! I really liked the couscous and I used a marinated filet that was delicious. Yum!
Superb! I added a little lemon juice to the couscous and it was excellent. Will make this dish over and over. I like a little more flavor on my steaks so I marinate in worchestershire then sprinkle both sides with Montreal steak seasoning before grilling. Yum!
I made the salad with couscous and doubled the recipe to accomodate four filets. My husband loved it and it was quick and easy.
Fresh, healthy, light, and especially delicious with a juicy, tender filet. I used a vegetable peeler to shave the parmesan. Don't skimp on the pine nuts or parmesan. The basil could be sliced thinner for better distribution. Mix in a generous squeeze of lemon. Be sure to get a little of every ingredient in each bite! Another plus is this is by Top Chef contestant and all-star, Fabio.
Was very good! This recipe would be good with chicken as well, probably not quite as good, but still good. I didn't put the lemon juice, because I wanted to follow recipe for the first time. Next time I will use lemon juice and 3X the amount of chopped basil. I also just shredded parmesan very fine. So, so good can't wait to make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Filet with Farro Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 264
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