spaghetti sauce

Filet mignon with pesto and polenta fries

The pesto stuffing adds a fresh and sweet touch to your meat. In the end ... You can make your polenta with mushrooms, herbs, spices, parmesan, dried tomatoes, olives, etc.. You will need to incorporate these ingredients after a few minutes of your cooking polenta.

pesto recipes


* 1 tenderloin of about 3 lb.
* 4 bunches of fresh basil
* 4 tablespoons Parmesan cheese
* From Olive Oil
* A handful of pine nuts
* A bag of polenta
* 1 chicken broth cube
* 2 cups water
* Cooking string


1) Preheat the oven to 300 °F. Prepare the pesto: In a blender (or mortar) mix the basil, Parmesan, pine nuts, then gradually add the olive oil. You must blend until you obtain a paste.

2) Cut the meat over its entire length, making sure not to cut all the way through. Add salt and pepper and brush the pesto generously over the entire length. Close the meat by tying it up carefully with the string.

3) Place the meat in a baking dish and sprinkle it with a drizzle of olive oil. Bake it about 30 minutes, ideally, the meat should be slightly pink after cooking.

4) Making the polenta fries: In a saucepan, boil the water with the chicken broth cube, sprinkle the polenta over. Stir about 5 minutes. The polenta should come off sides of pan easily.

5) Spread this mixture about half inch thick in a dish and smooth the surface with a wet spoon. Let it cool down completely.

6) When the polenta is cold, cut it in strips the size of french fries and place over a baking sheet. Add salt and pepper and brown in the oven for about 15 minutes.