Grilled Fillets with Pecans and Green Bean Ravioli

Ingredients

• 16 oz beef tenderloin fillets 
• 0.5 cup butter 
• 20 oz cheese-filled ravioli refrigerated
• 8 oz green beans fresh
• 1 tablespoon sage fresh chopped
• 3  garlic cloves thinly sliced
• 2 oz parmesan cheese shredded
• 0.5 cup pecans chopped
• 0.5 teaspoon pepper freshly ground
• 1 teaspoon salt 

Equipment

• frying pan
• grill
• kitchen thermometer
• dutch oven

Directions

1. Preheat grill to 350 to 400 (medium-high) heat.
2. 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 15
3. Let stand 10 minutes.
4. 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.
5. Drain.
6. Heat pecans in a large nonstick skillet over medium-low heat, stirring often, 2 to 3 minutes or until toasted and fragrant.
7. Remove from skillet; wipe skillet clean. Melt butter in skillet over medium heat.
8. Add garlic, and saut 5 to 7 minutes or until garlic is caramel-colored and butter begins to brown.
9. Remove from heat, and stir in sage, hot pasta mixture, and pecans.
10. Sprinkle with cheese.
11. Serve immediately with fillets.