Email to Cat      

Filet Mignon with Lemon-Parsley Butter

Source of Recipe


Internet



List of Ingredients



• -- Butter --
  
• 4 Tbsp unsalted butter, softened
  
• 1 Tbsp finely chopped fresh Italian parsley
  
• ½ tsp grated lemon zest
  
• 1 tsp fresh lemon juice
  
• ¼ tsp kosher salt
  
• ¼ tsp freshly ground black pepper
  
• .
  
• -- Beef --
  
• 4 filet mignons, about 8 ounces each and 1¼ inches thick
  
• Extra-virgin olive oil
  
• ½ tsp kosher salt
  
• ½ tsp freshly ground black pepper
  






Instructions



1. To make the butter:
   In a small bowl, combine the butter ingredients. Using the back of a fork, mash and stir until evenly distributed. Cover and refrigerate until ready to serve.
   
   
2. Allow the filet mignon to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides with oil. Season evenly with the salt and pepper. Grill over direct-high heat until cooked to your desired doneness, 8 to 10 minutes for medium-rare, turning once.
   
   
3. Transfer each filet to a serving plate and place a tablespoon of the butter on top to melt. Serve warm.
   
   Serves 4