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Grilled Filet Mignon with Herb Butter & Texas Toasts

Grilled Filet Mignon with Herb Butter & Texas Toasts

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.


4 servings

Prep Time

45 minutes

Total Time

45 minutes


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


  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), 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, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 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. 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.


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

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 303kcal
Carbohydrate Total 15g
Total Sugars 2g
Added Sugars 1g
Fiber 5g
Total Fat 14g
Saturated Fat 5g
Mono Saturated Fat 6g
Cholesterol 80mg
Sodium 438mg
Protein 29g
Potassium 462mg
Calcium 169mg
Chromium 2mcg
Folate 14mcg
Omega-6 1g
Vitamin E 2mg
Zinc 7mg
Vitamin B3 10mg

© Meredith Operations Corporation. All rights reserved. Used with permission.