Filet Mignon with Three-Herb Gremolata

Oxmoor House
4 servings (serving size: 1 steak and about 1 1/2 teaspoons gremolata)


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1 tablespoon chopped fresh parsley
2 teaspoons fresh thyme leaves
1 teaspoon chopped fresh rosemary
1 teaspoon grated lemon rind
1 garlic clove, minced
4 (4-ounce) beef tenderloin steaks (1/2 inch thick), trimmed
1 teaspoon kosher salt or
1/2 teaspoon table salt
1/4 teaspoon freshly ground black pepper


Prep: 8 Minutes
Cook: 5 Minutes

Combine first 5 ingredients in a small bowl; stir well, and set aside.

. Sprinkle steaks evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add steaks; cook 2 minutes on each side or until desired degree of doneness. Top steaks with gremolata. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 147
Fat 6.9 g
Satfat 2.6 g
Protein 19.3 g
Carbohydrate 0.6 g
Cholesterol 57 mg
Iron 2.9 mg
Sodium 514 mg
Caloriesfromfat 42 %
Fiber 0.5 g
Calcium 14 mg