Texas toast served with watercress? Can you do that? Why not! Even though these elements may not normally appear together, who can argue with grilled bread topped off with a juicy grilled filet, a bed of watercress and an herb-rich butter.

Makes 4 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

1 tablespoon whipped or regular butter, slightly softened
3 teaspoons extra-virgin olive oil, divided
1 tablespoon minced 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
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon minced fresh rosemary
1 clove garlic, minced, plus 1 clove garlic, peeled and halved
1 pound filet mignon, about 1 1/2 inches thick, trimmed of fat and cut into 4 portions
4 slices whole-grain bread
4 cups watercress, trimmed and chopped

1. Preheat grill to high.
2. Mash butter in a small bowl with the back of a spoon until it's soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.
3. Combine the remaining 1 teaspoon oil, remaining 2 teaspoons marjoram (or oregano), remaining 1/2 teaspoon lemon zest, remaining 1/4 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. Transfer the toasts to a large plate, place the steaks on top of the toasts and spread the herb butter on top of the steaks; let rest for 5 minutes. Divide watercress among 4 plates and top with the steak-topped toasts.

NUTRITION INFORMATION: Per serving: 303 calories; 14 g fat (5 g sat, 6 g mono); 80 mg cholesterol; 15 g carbohydrate; 29 g protein; 5 g fiber; 438 mg sodium; 462 mg potassium.
Nutrition bonus: Zinc (46% daily value), Selenium (44% dv), Vitamin C (28% dv), Iron (17% dv).
Exchanges: 1 starch, 3 1/2 lean meat, 1 fat; 1/2 Carbohydrate Servings.

TIP: Meat-Buying Tips:
Make sure that packaged meat isn't past its "sell-by" date and that there's not much moisture in the packaging.
Touch it if possible—it should be firm and not soft.
Look for bright red (not gray) meat. Vacuum-packed meat will be darker looking and should turn red as soon as it's exposed to air.

MAKE AHEAD TIP: Prepare herb butter (Step 2), wrap in plastic wrap and freeze for up to 1 month.

This was excellant; easy to make, impressive to look at, and received a lot of "yum's" when served to guests

Anonymous, Langhorne, PA

This was by far one of the best steaks we have had. Instead of using filet we used a porter house cut and skipped the toast and greens for a salad and grilled asparagus instead. Yummy!

Julie, Tempe, AZ

The first time I served this at a dinner for neighbors, every single couple sent me a written thank you note! A total success, even for the conservative beef eating men in the group. Who'd 'a thunk lemon with beef - but it's wonderful.

Laura , Hinesburg, VT

This was very good and satisfying. I loved the flavored butter spread. My steaks wanted to get too charred on the outside before getting done in the middle, so I finished in the oven. I served on a generous bed of spinach. A keeper!

Valerie, Sugar Land, TX

This was excellent! I mixed it up a bit because my kids would not eat Watercress. I used garlic mashed potatoes instead and they loved it!

Erika O, Chesapeake, VA