Grilled Filet Mignon with Portobellos and Pesto

Grilled Filet Mignon with Portobellos and Pesto
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:35 Total Time


Add all
  • 4 x 5 oz
    (4 x 140 g)

    beef filet mignon

  • 4

    portobello mushrooms, 5 in. (12 cm) diameter

  • 4 Tbsp.
    (60 mL)

    basil pesto

  • 2 Tbsp.
    (30 mL)

    olive oil

  • Salt and pepper to taste


Cooking the filet mignons

Leave at room temperature for 15 - 20 minutes.

Preheat the barbecue to high.

Baste the inside of the mushrooms with the pesto.

Place the mushrooms, stem side up, on the grill.

Lightly oil and season the meat.

Place the filet mignons on the grill and cook for 4 to 6 minutes.

Turn over the meat, finish cooking.

Place the meat on the mushrooms and serve.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007