This seared filet mignon is topped with a fresh, zesty gremolata, perfect for adding brightness to any dish. It is simple yet delicious, prepared in a well-seasoned and oiled cast iron pan.
Gremolata is a simple, traditional Italian condiment. The sharpness of the garlic and horseradish, combined with the citrusy zing of the lemon and the earthy notes of parsley, gives gremolata a distinct flavor that works well in balancing heavier dishes. It’s sprinkled on top right before serving.
Ingredients
For the gremolata:
- •63 grams (about 1/2 cup) finely chopped flat-leaf parsley
- •1 lemon, zested and juiced
- •3 garlic cloves, minced
- •118 ml (1/2 cup) extra virgin olive oil
- •1 tablespoon freshly grated horseradish
- •Salt, to taste
For the filet:
- •454 grams (1 pound) filet mignon
- •2 teaspoons salt
- •57 grams (4 tablespoons) unsalted butter
- •2 sprigs rosemary
- •2 tablespoons canola or vegetable oil
Preparation
For the gremolata
In a small mixing bowl, combine the chopped parsley, lemon zest, lemon juice, minced garlic, olive oil, freshly grated horseradish, and salt to taste.
Mix well and adjust seasoning as needed. Cover and refrigerate for up to several hours; bring to room temperature before serving.
For the filet
Let the steak come to room temperature for 40 minutes before cooking.
While the pan is heating, pat the steak dry and generously salt both sides.
Once the pan is hot and the oil begins to smoke, add the steak. Cook for 4-5 minutes, then flip.
After flipping the steak, add 2 tablespoons of butter. Tilt the pan slightly and spoon the butter/oil mixture over the top of the steak, repeating 5-6 times.
Let the steak cook for 3-4 minutes or until your desired temperature is reached.
Once the steak is done, add the remaining butter and rosemary. Tilt the pan again and spoon the mixture over the steak several times. Serve topped with a spoonful of gremolata.
