Texas Toasts With Filet Mignon Watercress Herb Butter Recipes

TEXAS TOAST

Steps:

• Mix together the butter and garlic in a bowl and season with salt and pepper to taste. Brush both sides of the bread with the butter and place on the grill. Grill the bread for 1 to 2 minutes per side until lightly golden brown.

TEXAS TOASTS WITH FILET MIGNON, WATERCRESS & HERB BUTTER

Steps:

• Preheat grill to high.
• 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.
• 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.
• 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.

BASIC HERB BUTTER

Steps:

• Using an electric mixer, cream butter until light and fluffy.
• Stir in finely minced herbs and lemon juice or lemon rid.
• Season to taste with salt, pepper and other desired seasonings.
• Shape as desired.
• Chill for several hours to allow the flavors to blend.
• If stored in the refrigerator, herb butters should be used within 3 days.
• If frozen, herb butters will keep for 6 months.
• Suggested Herb Combination:.
• - Basil, Tarragon and Thyme.
• - Chives, Parsley, Tarragon and Shallots.
• - Rosemary, Chives, Parsley and Garlic.
• - Chives and Sun-dried Tomatoes.
• - Mint, Parsley and Garlic.

TEGELESE TESMI (ERITREAN HERB BUTTER)

Steps:

• Put the butter and the water in a frying-pan and heat them until the butter has melted.
• Add the other ingredients and simmer the mixture on low for 30 minutes, until the mixture stops skimming and the butter is clear. Do NOT stir the mixture. Sieve the butter and allow to cool down in a well closed jam jar .

GRILLED FILET MIGNON STEAK TOPPED WITH MELTED GORGONZOLA CHEESE

Steps:

• Trim excess fat from outer edge of steaks.
• Season to taste with pepper (no salt will be needed as the Gorgonzola is salty enough).
• Place steaks on cooking grate. Cook over Indirect/Medium heat for 7 to 8 minutes per side for medium-rare, or to desired doneness.
• Combine cheese and onions; sprinkle over steaks during last half of cooking time.