Pine Nut Encrusted Filet Mignon with Balsamic Sauce

5 min.15-20 min.4
  • Ingredients

  • 125 ml (1/2 cup) of pine nuts
  • 4 filets mignons, about 150 g (5 oz.) each
  •  Salt and pepper to taste
  • 30 ml (2 tablespoons) of olive oil
  • 30 ml (2 tablespoons) of butter
  • 170 ml (2/3 cup) of Chef LELARGE Balsamic Vinegar from Modena
  • 1 pouch (28 g) of Chef LELARGE Fine Cuisine Demi-Glace Gravy Mix, prepared according to instructions
  • 250 ml (1 cup) of seedless red or black grapes, halved
Pine Nut Encrusted Filet Mignon with Balsamic Sauce
Balsamic Vinegar from Modena
Balsamic Vinegar from Modena



1. Preheat oven to 200°C (400°F).
2. Crush the pine nuts using the flat side of a knife.
3. Salt and pepper the filets mignons, then coat them with the crushed pine nuts.
4. Place the oil and half the butter in a hot frying pan; sear the filets mignons about 1 to 2 minutes per side, being careful not to overheat since pine nuts burn easily. Remove filets mignons from frying pan and place on a baking sheet.
5. Cook in the oven for 5 to 15 minutes, depending on preferred level of doneness.
6. In a saucepan, reduce the balsamic vinegar for 5 to 7 minutes over high heat to form syrup.
7. Add the prepared Demi-Glace Sauce mix, simmer for 3 minutes and set aside.
8. In a frying pan, add the grapes and the remaining butter; sauté over medium heat about 3 minutes. Serve.


Tips and advices

Grilled vegetables are an ideal accompaniment to this dish.

Or consider serving the filet mignon as tapas before a meal! Simply slice the meat into small strips and place 1 or 2 slices in an Asian spoon, with the sauce.