Ingredients
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4 tablespoons unsalted butter, softened
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1 tablespoon finely chopped fresh Italian parsley
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1/4 teaspoon grated lemon zest
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1 teaspoon fresh lemon juice
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1/4 teaspoon kosher salt
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1/4 teaspoon fresh ground black pepper
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4 (8 ounce) filet mignon, 1-1/4 inches thick
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extra virgin olive oil
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1/2 teaspoon kosher salt
Instructions
- For the Butter:
- In a small bowl, combine the butter ingredients. Using the back of a fork, mash and stir until evenly distributed.
- Cover and refrigerate until ready to serve.
- Allow the filets mignons to stand at room temperature for 20 to 30 minutes before grilling.
- Lightly brush or spray both sides with oil.
- Season evenly with the salt and pepper.
- Grill over Direct High heat until cooked to your desired doneness, 8 to 10 minutes for medium-rare, turning once.
- Transfer each filet to a warm serving plate and place a tablespoon of the butter on top to melt.
- Serve warm, after allowing to rest at least 5 minutes.