Grilled Filet Mignon Steaks with Garlic Texas Toast

A little comfort food seems to go a very long way sometimes. Over the weekend, a good friend and coworker of mine passed away. She was a great lady who was taken too soon and there will be a void in our lobster family forever. It's times like this that we are reminded that life can be over in the blink of an eye, and that we need to be grateful for the love we have in our lives, and enjoy the things that truly make us happy. As food is one of the things that truly makes me happy, I'm choosing to carry on through this by cooking some of my favorite recipes, and sharing them with my friends and coworkers....when it comes down to it, we all need a little comfort right now. This is one of the easiest grilled fillet mignon recipes I have and it is always delicious. I hope you enjoy the recipe, and the good things you have in your life.

Ingredients

• 1 tablespoon whipped or regular butter, slightly softened
  
• 3 teaspoons extra-virgin olive oil, divided
  
• 1 tablespoon minced fresh 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
  
• 2 cloves garlic (1 minced, 1 peeled and halved)
  
• Four 6 oz Fillet Mignon Steaks
  
• 4 slices whole-grain bread
  
• 4 cups watercress, trimmed and chopped

Recipe Directions
Preheat grill to high. 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. 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. 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.
Source:Steak and Bread

Grilled Steak and Onions with Rosemary Balsamic Butter Sauce

Rosemary is a very under appreciated herb. It makes steaks, stews, pasta sauces...anything more fresh and flavorful. I prefer using fresh rosemary for recipes. Not only is it more fresh and flavorful, it's actually less expensive than dried herbs! If I ever move somewhere with a yard, I fully intend to have my own herb garden for cooking. It's an easy way to improve your cooking, and save money! And who is not down for better tasting food that costs less?

Ingredients

• 8 tablespoons (1 stick) chilled unsalted butter, divided
  
• 1 large shallot, minced
  
• 1/2 cup balsamic vinegar
  
• 2 large fresh rosemary sprigs
  
• 2 pounds mixed sweet onions, large shallots, baby leeks, and green onions
  
• 2 tablespoons olive oil
  
• 4 10 oz. New York strip steaks
  
• 2 tablespoons orange juice

Directions
Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands). Prepare barbecue (medium-high heat). Peel sweet onions, then cut into 1/2-inch-thick rounds. Skewer horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks, and green onions on rimmed baking sheet and drizzle with oil; toss. Sprinkle with salt and pepper. Sprinkle steaks with salt and pepper. Grill sweet onions, shallots, leeks, and green onions until tender, turning often, about 5 minutes for green onions and 10 minutes for sweet onions, shallots, and leeks. Move onions to cooler part of grill to keep warm. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Transfer steaks and onions to platter; cover. Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season sauce to taste with salt and pepper. Drizzle some of sauce over steaks and onions. Serve, passing remaining sauce separately.
Source:Rosemary