Filet Mignons with Walnut Pesto

• 1 cup walnut halves
• 1/2 cup freshly grated Parmesan
• 2 garlic cloves, minced
• 2 tbsp chopped tarragon
• 2 tbsp chopped parsley
• 1 1/2 tsp red wine vinegar
• 1/2 cup extra virgin olive oil
• Salt and freshly ground black pepper
• 6 filet mignons, about 6 oz (175g) each
• Olive oil, for brushing

1. To make the walnut pesto, toast the walnuts in a 350F (170C) oven for 10 minutes.
2. Let cool.
3. Transfer to a food processor and add the Parmesan, garlic, tarragon, parsley, and vinegar.
4. With the machine running, add the oil to make a coarse paste.
5. Season with salt and pepper.
6. Heat a ridged frying pan over high heat.
7. Lightly brush the steaks with oil and season with salt and pepper.
8. Cook the steaks in the pan for about 3 minutes on each side for medium-rare.
9. Transfer to dinner plates and serve hot, with a dollop of the walnut pesto.

walnut halves, freshly grated parmesan, garlic, tarragon, parsley, red wine vinegar, extra virgin olive oil, salt, filet mignons, olive oil

Taken from www.cookstr.com/recipes/filet-mignons-with-walnut-pesto (may not work)