1 8-ounce filet mignon
8 ounces farro or couscous
10 cherry tomatoes, quartered
1 zucchini, diced
2 tablespoons Bertolli Extra Virgin Olive Oil
5 to 6 leaves basil, sliced in half lengthwise
1 cup shaved Parmesan
1/2 cup pine nuts
Salt and pepper

Season filet with salt and pepper and grill to medium rare. Let the meat rest. Slice meat when you are ready to serve.

Prepare farro by cooking in salted boiling water for 12 minutes and drain.

Mix farro with the remaining ingredients in serving bowl. Serve on plate and place sliced filet on top.