Hor d’ourves . . . did I mention my hor d’ourves on Thanksgiving? Only about a dozen times probably. That’s only because I thoroughly enjoyed them and so did my guests. And a food enjoyed is always a good thing.
These Blue Filet Bites hor d’ourve was born after much testing and sampling. I tried a variety of cheeses and sauces. I tried fresh spinach and sundried tomatoes. I even made my husband sample them. Ultimately, the gorgonzola was too strong and the fresh mozzarella was too bland. The spinach didn’t add anything and while the sundried tomato was delicious, it wasn’t something that everyone would eat (and that was one of my objectives).
The beef is just barely seared in this recipe, leaving it very tender. The Spinch Pesto Sans Garlic is filled with tender spinach, a very antioxidant-rich vegetable, making this a perfect recipe for Sweetnicks ARF/5-A-Day Tuesdays. Check her site late tonight for a roundup of other like-minded recipes.
On a side note, it’s okay to make the pesto with less or no nuts, which I was forced to do on Thanksgiving due to an ingredient mishap (I accidentally used them in something else). Special thanks to the lady who helped me recover from the shock of missing an ingredient at midnight on Thanksgiving.
Blue Filet Bites
1/4 lb filet mignon
salt and pepper
1 recipe pesto sans garlic, or pesto of your choice
2 pkgs. Fillo shells
crumbled blue cheese
Place the filet between sheets of plastic wrap and pound until between 1/8 and 1/4 of an inch thick. Sprinkle generously with salt and pepper on both sides.
Heat a cast iron griddle or pan over medium heat until hot. Place filet on the grill and sear (about 1 minute on each side until just browned on the outside but still very rare in the center). Remove from grill and cut into small pieces.
Arrange Fillo shells on a tray and divide pesto evenly among them. Top with filet and blue cheese. Serve immediately.