Filet Mignon With Lemon-Parsley Butter
Time: 30 mins
Ingredients
- 4 tablespoons unsalted butter, softened
- 1 tablespoon finely chopped fresh Italian parsley
- 1/4 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 4 (8 ounce) filet mignon, 1-1/4 inches thick
- extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
Directions
- 1 For the Butter:.
- 2 In a small bowl, combine the butter ingredients. Using the back of a fork, mash and stir until evenly distributed.
- 3 Cover and refrigerate until ready to serve.
- 4 Allow the filets mignons to stand at room temperature for 20 to 30 minutes before grilling.
- 5 Lightly brush or spray both sides with oil.
- 6 Season evenly with the salt and pepper.
- 7 Grill over Direct High heat until cooked to your desired doneness, 8 to 10 minutes for medium-rare, turning once.
- 8 Transfer each filet to a warm serving plate and place a tablespoon of the butter on top to melt.
- 9 Serve warm, after allowing to rest at least 5 minutes.
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