Now that I am retired I am able to take the time to go and do things that I haven't had the time to do in years.
My mother in laws farm has two running springs on it. One has managed to stay running through the droughts we've had the last couple years. I haven't been down there in many, many years, but I knew there used to be watercress growing at one of the springs. So yesterday's adventure was going to the spring. Here is what is found.
Grilled Filet Mignon with Herb Butter & Texas Toast
Servings: 4
Ingredients
1 tablespoon whipped butter, slightly softened
3 teaspoons extra virgin olive oil, divided
1 tablespoon minced fresh chives
1 tablespoon capers, rinsed and chopped
3 teaspoons minced fresh marjoram, divided
1 teaspoon freshly grated lemon zest, divided
1 teaspoon lemon juice
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon minced fresh rosemary
2 cloves garlic, 1 minced and 1 peeled and halved
1 pound filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions
4 slices whole grain bread
4 cups watercress, trimmed and chopped
Preparation
1. Preheat grill to high. 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, capers, 1 teaspoon marjoram, 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.
2. Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram, 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.
3. 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.
Nutrition
Per Serving: 303 calories; 14 grams fat; 80 milligrams cholesterol; 15 grams carbohydrates; 29 grams protein; 5 grams fiber; 438 milligrams sodium
Servings: 4
Ingredients
1 tablespoon whipped butter, slightly softened
3 teaspoons extra virgin olive oil, divided
1 tablespoon minced fresh chives
1 tablespoon capers, rinsed and chopped
3 teaspoons minced fresh marjoram, divided
1 teaspoon freshly grated lemon zest, divided
1 teaspoon lemon juice
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon minced fresh rosemary
2 cloves garlic, 1 minced and 1 peeled and halved
1 pound filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions
4 slices whole grain bread
4 cups watercress, trimmed and chopped
Preparation
1. Preheat grill to high. 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, capers, 1 teaspoon marjoram, 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.
2. Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram, 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.
3. 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.
Nutrition
Per Serving: 303 calories; 14 grams fat; 80 milligrams cholesterol; 15 grams carbohydrates; 29 grams protein; 5 grams fiber; 438 milligrams sodium
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