Today’s recipe is called ‘Grilled Filet Mingon with Herb Butter & Texas Toast’. There are a variety of ways for this dish to be made. This dish can be found on most dinner menu’s in Boston, Massachusetts. However with this recipe you can choose your own ingredients to add right in your own home. This dish is only 303 calories and it will be a guaranteed family favorite.
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1 tablespoon whipped or regular butter, slightly softened
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3 teaspoons extra-virgin olive oil, divided
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1 tablespoon minced fresh chives, or shallot
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1 tablespoon capers, rinsed and chopped
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3 teaspoons minced fresh marjoram, or oregano, divided
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1 teaspoon freshly grated lemon zest, divided
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1 teaspoon lemon juice
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3/4 teaspoon kosher salt, divided
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1/2 teaspoon freshly ground pepper, divided
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1 tablespoon minced fresh rosemary
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2 cloves garlic, (1 minced, 1 peeled and halved)
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1 pound filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions
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4 slices whole-grain bread
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4 cups watercress, trimmed and chopped
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at grill to high.
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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.
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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.
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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.
http://www.eatingwell.com/recipes/grilled_filet_mignon_with_herb_butter_texas_toasts.html
