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Seared Filet with Mixed Herbs and Lemon

Photo: John Autry; Styling: Cindy Barr
Total time 20 mins
Yield 4 servings (serving size: 1 steak and 1 1/2 teaspoons gremolata)
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

Nutrition 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

How to Make It

  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.