Seared Filet with Mixed-Herb Gremolata

By Kplmrm

A great sear on the steaks depends on getting the pan very hot and not moving the meat too much while it's cooking.

Yield: 4 servings (serving size: 1 steak and 1 1/2 teaspoons gremolata)

Calories:218
Fat:12.8g (sat 4.1g,mono 6.3g,poly 0.7g)
Protein:23.5g
Carbohydrate:1.1g
Fiber:0.4g
Cholesterol:71mg
Iron:1.8mg
Sodium:284mg
Calcium:28mg

Ingredients

• 4 (4-ounce) beef tenderloin steaks (1 inch thick)
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon olive oil
• 1 tablespoon grated lemon rind
• 1 teaspoon fresh lemon juice
• 1 small garlic clove, minced

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

1. Heat a large cast-iron skillet over high heat. Sprinkle steaks evenly with 1/4 teaspoon salt and pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes.

2. While steaks rest, combine remaining 1/4 teaspoon salt, chopped parsley, and remaining ingredients; serve over steaks.