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The Cucina di Carla Story
 

Grilled Filet Mignon with Sundried Tomato Pesto, Braised Brussels Sprouts, Crispy Fried Shredded Carrots

Serves 4
The Cucina di Carla Story

Instructions

 

1 x 7 oz. Pouch of Carla’s Sundried Tomato Pesto

2 x 8 oz. Steaks of Filet Mignon

½ lb. Brussels Sprouts, Halved

3 Cloves Garlic, Chopped

3 Tbsp. Extra Virgin Olive Oil

1 Strip of Bacon, Chopped

Salt and Black Pepper to taste

 
The Cucina di Carla Story

Directions

 
  1. Grill Steak until desired level of doneness. Let rest.
  2. Heat Olive Oil in sauté pan over medium-high heat. Add and Bacon and cook until crispy. Add Brussels Sprouts and cook until fork tender.
  3. Toss in Garlic and cook together for 2 minutes.
  4. To garnish, deep fry Carrots at 350°F for 30 seconds until crispy. Top Steak with Carrots and serve
 
 
 
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