Grilled Veal Filet Mignon Recipe
Recipe information
Make Grilled Veal Filet Mignon in just 1h . Pumpkin, endives with hazelnuts
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Ingredients
Main Ingredients
Cooking Instructions
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. 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. 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. 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. 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. 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.
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