Filet Mignon with Parsley, Scallion, Lemon Butter
I must admit that I have started Weight Watchers again, post vacation and pre-bathing suit season. This involves tracking point values of different things that I eat and trying to stay within a guideline. In my search for foods that are low in points and pack a punch, I found filet mignon. This has always been one of my favorite cuts anyway, so I was pretty jazzed about this discovery. I made this butter with lots of scallion, parsley and lemon zest to finish it and lighten up the flavors for summer. The butter is really just a carrier for all the great flavors. A couple teaspoons of this goes a long way and it makes it feel like a luscious dish, but it is secretly pretty healthy. I whipped up some grilled asparagus and sesame seeds and sauteed spinach and red peppers with garlic. Steak screams for a Cab Sav, so I went with a lighter and juicier Cabernet Sauvignon from Southern France. Eating like this makes dieting MUCH more tolerable.
Filet Mignon with Parsley-Lemon Butter
4 filet mignon steaks
1/2 stick of unsalted butter
2 tablespoons diced parsley
1/8 cup thinly sliced scallion (green parts only)
Zest of one lemon
1/2 tsp salt
Whip butter ingredients in a food processor and finish steak with 1-2 teaspoons.