Herb Crusted Grilled Filet
by Chef Bea Parker
Hey everyone! Father’s Day is upon us and I have the perfect recipe to share with you. How about grilling for dad and preparing him an herb crusted filet? He’ll love it! Just imagine great filets on the grill along with a little corn on the cob, a nice salad and a nice cold one. Awwwww… it’s the perfect day for dad.
Go ahead, give it a try. Not only will he be pleased, but it’s a great, fresh and good looking filet that he’s sure to enjoy.
Happy Father’s Day to all the great dads and father figures out there and keep up the amazing work, it’s appreciated!
Chef Bea
Herb Crusted Grilled Filet
Compliments of Chef Bea Parker
Ingredients:
1 tablespoon whipped or regular butter, slightly softened
3 teaspoons extra-virgin olive oil
3 teaspoons minced fresh marjoram, or oregano
1 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 tablespoon minced fresh rosemary
2 cloves garlic, (1 minced, 1 peeled and halved)
1 pound filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions
Directions:
- 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.
- Combine oil, marjoram (or oregano), lemon zest, salt and pepper, rosemary and minced garlic in a small bowl.
- Rub on both sides of steak.
- Grill the steak 3 to 5 minutes per side for medium-rare.
- Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.
- Enjoy!