Thursday, July 15, 2010

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

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