This dish is simply luxurious: grilled beef tenderloin smothered in a vibrant herb butter served on top of a garlicky slab of whole-grain toast. And yes, with only about 303 calories and 14 grams of fat total, this steakhouse-worthy entree can be part of a healthy diet. If you like, make extra herb butter to top chicken, fish or even a grilled pork chop. photographer: Ken Burris Ingredients •Total Time: 45 minutes •1 tablespoon whipped or regular butter, slightly softened •3 teaspoons extra-virgin olive oil, divided •1 tablespoon minced fresh chives, or shallot •1 tablespoon capers, rinsed and chopped •3 teaspoons minced fresh marjoram, or oregano, divided •1 teaspoon freshly grated lemon zest, divided •1 teaspoon lemon juice •3/4 teaspoon kosher salt, divided •1/2 teaspoon freshly ground pepper, divided •1 tablespoon minced fresh rosemary •2 cloves garlic, (1 minced, 1 peeled and halved) •1 pound filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions •4 slices whole-grain bread •4 cups watercress, trimmed and chopped Directions 1.Prepare herb butter (Step 2), wrap in plastic wrap and freeze for up to 1 month. 2.4 servings 3.Preheat grill to high. 4.Mash butter in a small bowl with the back of a spoon until 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. 5.Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 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. 6.Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving
Posted on: Fri, 27 Sep 2013 21:20:31 +0000
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