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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Seared Filet with Mixed-Herb 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.

Cooking Light JUNE 2010

  • Yield: 4 servings (serving size: 1 steak and 1 1/2 teaspoons gremolata)
  • Total:20 Minutes

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 218
  • Fat: 12.8g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 23.5g
  • Carbohydrate: 1.1g
  • Fiber: 0.4g
  • Cholesterol: 71mg
  • Iron: 1.8mg
  • Sodium: 284mg
  • Calcium: 28mg
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Seared Filet with Mixed-Herb Gremolata recipe

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