Grilled Fillets with Pecans and Green Bean Ravioli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 (4-oz.) beef tenderloin fillets |
1 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1 (20-oz.) package refrigerated cheese-filled ravioli |
1 (8-oz.) package fresh small green beans |
1/2 cup chopped pecans |
1/2 cup butter |
3 garlic cloves, thinly sliced |
1 tablespoon chopped fresh sage |
1/2 cup (2 oz.) shredded parmesan cheese |
Directions:
1. Preheat grill to 350° to 400° (medium-high) heat. Sprinkle fillets with salt and pepper. Grill, covered with grill lid, 5 to 8 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Let stand 10 minutes.
2. Cook ravioli and green beans in boiling water to cover in a Dutch oven 4 to 5 minutes or until green beans are crisp-tender. Drain.
3. Heat pecans in a large nonstick skillet over medium-low heat, stirring often, 2 to 3 minutes or until toasted and fragrant. Remove from skillet; wipe skillet clean. Melt butter in skillet over medium heat. Add garlic, and sauté 5 to 7 minutes or until garlic is caramel-colored and butter begins to brown. Remove from heat, and stir in sage, hot pasta mixture, and pecans. Sprinkle with cheese. Serve immediately with fillets.
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