Seared Filet with Mixed-Herb Gremolata

• 4 4-oz beef tenderloin steaks
• 1/2 tsp Kosher salt
• 1/4 tsp pepper
• 2 T parsley
• 1 T rosemary
• 1 T thyme
• 1 T olive oil
• 1 T lemon rind
• 1 T lemon juice
• 1 minced garlic clove

Coat each steak with 1/4 tsp salt and pepper; cook on high heat for 3 minutes on each side.

Let cool for five minutes.

Mix rosemary, thyme, olive oil, lemon rind, lemon juice, and garlic.

Top meat with 1/4 tsp salt and parsley; top with mix of spices.

Also pictured: roasted asparagus.

*Recipe courtesy of Cooking Light