Preheat oven to 375°F (180°C).
In a bowl, mix 1 Tbsp. (15 mL) olive oil, cumin, thyme, roasted garlic and crushed peppercorns.
Season both sides beef filet with spice mixture.
Do not salt meat prior to cooking.
Cut green onions on a sharp angle into 1.6 inch (4 cm) pieces using the white part, as well.
Place aside with the grapes.
Using a round or fluted cookie cutter cut out 4 croutons from the bread to match the size of the beef filets.
Toast croutons in oven for 10-12 minutes or until lightly browned.
When done, spread pesto on each one and arrange on serving plate.
While croutons are toasting, place 2 Tbsp. (30 mL) of olive oil into a heavy bottomed oven-proof pan or skillet and heat to smoking point.
Place beef filets into pan, quickly brown on all sides, season with salt, and place in oven for approximately 8-12 minutes (cook as desired).
Remove beef from pan and place pan on the stove on high heat. Add balsamic vinegar and port and reduce sauce by half.
Add grapes and green onions and simmer for 1 minute.
Place beef onto croutons, spoon on the sauce, arrange grapes and onions randomly and garnish with fresh thyme.
Source: Chef Robert Villeneuve
4 Beef filet mignon
3 Tbsp. (45 mL) Robusto olive oil
Roasted garlic seasoning
1 tsp. (5 mL) Pink peppercorns, cracked
6 Green onion
24 Red grapes, seedless
4 Slices rye bread
2 Tbsp. (30 mL) Pesto
Salt to taste
1 Tbsp. (15 mL) Balsamic vinegar
1/4 cup (60 mL) Port wine
Fresh thyme to garnish