Texas Toasts With Filet Mignon, Watercress & Herb Butter

Name: Texas Toasts With Filet Mignon, Watercress & Herb Butter
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 serving(s)
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

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Recipe by Manami

Who can argue with grilled bread topped off with a juicy grilled filet, a bed of watercress and an herb-rich butter? EatingWell

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READY IN: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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