Filet Mignon with Lemon-Parsley Butter
What You Need
4 filets mignon steaks, about 8 ounces each and 1-1/4 inches thick
Extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
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 freshly ground black pepper
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.
Allow the filets mignons 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. Transfer each filet to a serving plate and place a tablespoon of the butter on top to melt. Serve warm. Makes 4 servings.