Grilled Filet Mignon with Herb Butter & Texas Toasts

Grilled Filet Mignon with Herb Butter & Texas Toasts

7 Reviews
From: EatingWell Magazine, June/July 2006

This dish is simply luxurious: grilled beef tenderloin smothered in a vibrant herb butter served on top of a garlicky slab of whole-grain toast. And yes, with only about 303 calories and 14 grams of fat total, this steakhouse-worthy entree can be part of a healthy diet. If you like, make extra herb butter to top chicken, fish or even a grilled pork chop.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon whipped or regular butter, slightly softened
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 tablespoon minced fresh chives, or shallot
  • 1 tablespoon capers, rinsed and chopped
  • 3 teaspoons minced fresh marjoram, or oregano, divided
  • 1 teaspoon freshly grated lemon zest, divided
  • 1 teaspoon lemon juice
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 1 tablespoon minced fresh rosemary
  • 2 cloves garlic, (1 minced, 1 peeled and halved)
  • 1 pound filet mignon, about 1½ inches thick, trimmed and cut into 4 portions
  • 4 slices whole-grain bread
  • 4 cups watercress, trimmed and chopped


  • Active

  • Ready In

  1. Preheat grill to high.
  2. Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), ½ teaspoon lemon zest, lemon juice, ½ teaspoon salt and ¼ teaspoon pepper. Cover and place in the freezer to chill.
  3. Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), ½ teaspoon lemon zest, ¼ teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.
  4. Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.
  • Make Ahead Tip: Prepare herb butter (Step 2), wrap in plastic wrap and freeze for up to 1 month.

Nutrition information

  • Per serving: 292 calories; 14 g fat(5 g sat); 2 g fiber; 13 g carbohydrates; 27 g protein; 33 mcg folate; 72 mg cholesterol; 2 g sugars; 1 g added sugars; 1,247 IU vitamin A; 17 mg vitamin C; 95 mg calcium; 2 mg iron; 393 mg sodium; 485 mg potassium
  • Nutrition Bonus: Vitamin C (28% daily value), Vitamin A (25% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 3½ lean meat, 1 fat

Reviews 7

January 29, 2017
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By: foodguy
The lemon flavor was a bit over powering. I just don't think Filet Mignon and lemon go well together. I may try this combination on fish though. I think it would work better. I won't be making this again.
January 13, 2017
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By: Lasada
I will definitely make this again!!!
January 09, 2014
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By: EatingWell User
Unbelievably delicious! One of the best steaks I have ever eaten! Great job Eating Well!!! Pros: Takes a while to prep but TOTALLY WORTH IT!
July 05, 2013
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By: EatingWell User
Delicious The butter and rub is delicious. The combination of spices is perfect. Some people may find it a bit salty (I will half the recommended amount in the future), but my husband and I loved it! I will definitely be making this again. Pros: explosion of taste Cons: a little salty
March 09, 2011
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By: tesadazy
WOW! This butter was out of this world. I've tried it two times now and my company Raved about it. I'm making it again for a formal dinner. I'm glad I ran across this. Made me taste buds extremely happy! Pros: This butter was fantastic Cons: none
June 20, 2010
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By: EatingWell User
This was great! Easy to do and so very delicious! I most certainly recommend that you try this one out.
October 02, 2009
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By: EatingWell User
Thank you EatingWell - this was the best recipe! My family raved about it. I will make it over and over again. My side dishes were aspagus and mashed potato (yam/yukon gold). I also sprinkled a small amount of season salt on the filet before grilling. Just make sure your lemon butter mixture is not too salty before you serve it. You may have to adjust. Everything from the presentation to the taste was fabulous. The watercress and toast added to the presentation and flavor and made the dish!
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