Filet Mignon with Three-Herb Gremolata

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

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Nutritional Information

Amount per serving
  • Calories: 147
  • Fat: 6.9g
  • Saturated fat: 2.6g
  • Protein: 19.3g
  • Carbohydrate: 0.6g
  • Cholesterol: 57mg
  • Iron: 2.9mg
  • Sodium: 514mg
  • Calories from fat: 42%
  • Fiber: 0.5g
  • Calcium: 14mg

Ingredients

  • 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

Preparation

  1. Combine first 5 ingredients in a small bowl; stir well, and set aside.
  2. . 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.
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