Seared Filet with Mixed-Herb Gremolata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A great sear on the steaks depends on getting the pan very hot and not moving the meat too much while it's cooking. Ingredients:
4 (4-ounce) beef tenderloin steaks (1 inch thick) |
1/2 teaspoon kosher salt, divided |
1/4 teaspoon freshly ground black pepper |
2 tablespoons chopped fresh parsley |
1 tablespoon chopped fresh rosemary |
1 tablespoon chopped fresh thyme |
1 tablespoon olive oil |
1 tablespoon grated lemon rind |
1 teaspoon fresh lemon juice |
1 small garlic clove, minced |
Directions:
1. Heat a large cast-iron skillet over high heat. Sprinkle steaks evenly with 1/4 teaspoon salt and pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes.
2. While steaks rest, combine remaining 1/4 teaspoon salt, chopped parsley, and remaining ingredients; serve over steaks.
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