GRILLED FILET MIGNON WITH HERB BUTTER AND TEXAS TOAST

Makes 4 servings (3 ounces of filet plus about 1 teaspoon of herbed butter).

INGREDIENTS 1 tablespoon whipped or regular butter 3 teaspoon extra-virgin olive oil, divided 1 tablespoon minced fresh chives, or shallot 1 tablespoon capers, rinsed and chopped 3 teaspoons minced fresh oregano or marjoram, divided 1 teaspoon freshly grated lemon zest, divided 1 teaspoon fresh lemon juice ¾ teaspoon kosher salt, divided ½ teaspoon fresh ground pepper, divided 1 tablespoon minced fresh rosemary 2 cloves garlic (1 minced, 1 peeled and halved) 1 pound filet mignon, about 1 ½ inches thick, trimmed and cut into 4 portions 4 slices whole grain bread 4 cups watercress, trimmed and chopped

DIRECTIONS 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 of oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, ½ teaspoon salt and ¼ teaspoon pepper. Cover and place in freezer to chill. 3 Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), ½ teaspoon lemon zest, ¼ teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with halved garlic clove. Discard the garlic. 4 Grill the steak 3 to 5 minutes per side for mediumrare. 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 4 minutes before serving.

Per serving: 292 calories, 14 gm fat, 5 gm saturated fat, 80 mg cholesterol, 15 gm carbohydrates, 5 gm fiber, 29 gm protein, 438 mg sodium.