Texas Toasts With Filet Mignon. Watercress & Herb Butter
Ingredients
- 1 tablespoon whipped butter or 1 tablespoon regular butter. slightly softened
- 3 teaspoons extra virgin olive oil. divided
- 1 tablespoon minced chives or 1 tablespoon shallot
- 1 tablespoon capers. rinsed and chopped
- 3 teaspoons minced fresh marjoram or 3 teaspoons oregano. divided
- 1 teaspoon freshly grated lemon zest. divided
- 1 teaspoon fresh lemon juice not the bottled kind
- 3/4 teaspoon kosher salt. divided
- 1/2 teaspoon fresh ground pepper. divided
- 1 tablespoon minced fresh rosemary
- 1 garlic clove. minced. plus
- 1 garlic clove. peeled and halved
- 1 lb filet mignon. about 1 1/2 inches thick. trimmed of fat and cut into 4 portions
- 4 slices whole grain bread
- 4 cups watercress. trimmed and chopped
Instructions
- Preheat grill to high.
- Mash butter in a small bowl with the back of a spoon until it’s 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.
- Combine the remaining 1 teaspoon oil. remaining 2 teaspoons marjoram or oregano. remaining 1/2 teaspoon lemon zest. remaining 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.
- Grill the steak 3 to 5 minutes per side for medium-rare.
- Grill the bread until toasted. 30 seconds to 1 minute per side.
- Transfer the toasts to a large plate. place the steaks on top of the toasts and spread the herb butter on top of the steaks; let rest for 5 minutes.
- Divide watercress among 4 plates and top with the steak-topped toasts.
