Grilled Veal Filet Mignon Recipe

Cooking Instructions

1. 1

   Prepare the Veal

   Season the veal filet mignon with salt, black pepper, and fresh thyme. Drizzle with 2 tablespoons of olive oil and let marinate for at least 30 minutes.

2. 2

   Prepare the Pumpkin

   Cut the pumpkin into cubes. In a pan, heat 2 tablespoons of olive oil over medium heat, add the pumpkin cubes, and season with salt and pepper. Sauté until tender, about 10-15 minutes.

3. 3

   Prepare the Endives

   Trim the endives and slice them in half lengthwise. In the same pan, add a little more olive oil if needed, and sauté the endives until they are slightly wilted, about 5-7 minutes.

4. 4

   Grill the Veal

   Preheat the grill to medium-high heat. Grill the marinated veal filet mignon for about 4-5 minutes per side for medium-rare, or until desired doneness.

5. 5

   Prepare Hazelnuts

   While the veal is grilling, toast the hazelnuts in a dry skillet over medium heat until golden and fragrant. Chop them roughly.

6. 6

   Serve

   On a plate, arrange the sautéed pumpkin and endives, place the grilled veal filet on top, and sprinkle with toasted hazelnuts. Drizzle with balsamic vinegar and serve immediately.