The weather has been nice, and the flowers are planted in the garden, so naturally it is time to bust open the grill. To start this year off right, we made filet mignon marinated in a citrus herb sauce.
To start, grab a small bunch of fresh herbs. I used oregano, thyme, and rosemary because they are abundantly available from the garden.
Pull them off the stems, wash, and chop with a large clove of garlic.
Toss these into a plastic bag with a zipper.
Set inside a large liquid measuring cup: it will help not make a mess as you add the olive oil. Oh hey, add some olive oil.
Note the princesses in the back helping to make dinner.
Next toss in some Worcestershire sauce, Kosher salt, and coarse ground pepper.
Then squeeze in the juice from one lime.
Open up your steaks, and grab some tongs.
Place the steaks in the bag,
and give them a good mixing. Put the bag back into the measuring cup, and let them sit in the fridge for at least four hours.
Grill the steaks to your liking, and serve with a big old loaded potato, or a salad if you prefer something less filling.
Prep Time: 10 minutes, plus a minimum 4 hours marinating time Cook Time: 10 minutes Servings: 2
2 tablespoons fresh herbs, chopped
1 large clove of garlic, chopped
¼ cup Extra Virgin Olive Oil
1 tablespoon Worcestershire sauce
1 teaspoon Kosher salt
½ teaspoon salt
¼ teaspoon coarse ground black pepper
juice from 1 lime
2 fillet mignon steaks, 6oz. each
Mix all ingredients in a large plastic Ziplock bag and refrigerate for a minimum of four hours. Over night is best. Grill over medium high heat until steaks are cooked to desired temperature.