Seared Filet with Mixed Herbs and Lemon

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Seared Filet with Mixed-Herb GremolataRecipe
Photo: John Autry; Styling: Cindy Barr
A great sear on the steaks depends on getting the pan very hot and not moving the meat too much while it's cooking.
4 servings (serving size: 1 steak and 1 1/2 teaspoons gremolata)


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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


Total: 20 Minutes

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.

Created date

February 2011

Nutritional Information

Calories 218
Fat 12.8 g
Satfat 4.1 g
Monofat 6.3 g
Polyfat 0.7 g
Protein 23.5 g
Carbohydrate 1.1 g
Fiber 0.4 g
Cholesterol 71 mg
Iron 1.8 mg
Sodium 284 mg
Calcium 28 mg