Grilled Filet Mignon with Herb Butter & Texas Toasts

Grilled Filet Mignon with Herb Butter & Texas Toasts

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients

  • 1

    tablespoon whipped or regular butter, slightly softened

  • 3

    teaspoons extra-virgin olive oil, divided

  • 1

    tablespoon minced fresh chives, or shallot

  • 1

    tablespoon capers, rinsed and chopped

  • 3

    teaspoons minced fresh marjoram, or oregano, divided

  • 1

    teaspoon freshly grated lemon zest, divided

  • 1

    teaspoon lemon juice

  • ¾

    teaspoon kosher salt, divided

  • ½

    teaspoon freshly ground pepper, divided

  • 1

    tablespoon minced fresh rosemary

  • 2

    cloves garlic, (1 minced, 1 peeled and halved)

  • 1

    pound filet mignon, about 1½ inches thick, trimmed and cut into 4 portions

  • 4

    slices whole-grain bread

  • 4

    cups watercress, trimmed and chopped

Directions

Preheat grill to high. 2. Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill. 3. Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic. 4. Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving. Tip: 1. MAKE AHEAD TIP: Prepare herb butter (Step 2), wrap in plastic wrap and freeze for up to 1 month.


Nutrition

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