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Seared Filet with Mixed-Herb Gremolata

I gotta give Cooking Light a hat tip here. I never would have found this recipe if they hadn’t redesigned their magazine layout. In fact, I never even knew there was a recipe index until they moved it to the front. I marked tons of new recipes to try in the most recent issue.

I’m definitely glad I splurged on this issue while in Target the other week, but I sure wish I would have snatched up the $5 for a year subscription when Amazon offered that last winter. You can’t go wrong with a year subscription for the same price as 1 issue.


I happened to have some Filet Mignon that I received from US Wellness Meats during the Mother’s Day event last month. Combine those with a garden full of herbs and it was a beautiful dinner in practically no time at all. I served the filets with Roasted Sweet Potato Fries with Garlic and Parmesan and some Pressure Cooker Artichokes (on sale for 50 cents each!). It looked and tasted like I had slaved away. In truth, the fries were the most time consuming part of the meal.


The only problem? I didn’t photograph the meal! Eric’s parents were in town and we were all so anxious to eat. The combined aromas of the artichoke hearts, sweet potatoes, and fresh herbs were too much to handle. So, I did what any shameless food blogger would do.

I wrote US Wellness Meats and told them of the dilemma. That I really wanted to blog the recipe and their delicious product and would they mind terribly sending me a couple filets again? Yes – I am completely shameless! And like usual, I figured the worst they could say was “No.” or maybe “Are you crazy?? But – they enthusiastically agreed!

The second time I made some honey glazed carrots and a salad of greens, apples, candied walnuts, blue cheese, and balsamic vinaigrette. Artichokes were no longer 50 cents each, but $3 each. And while it was still delicious, I much preferred the combination of the first meal: the company and the recipes.


If you’re looking for a place to find grass feed beef, veal or lamb, free range poultry, or sustainable seafood I highly recommend US Wellness Meats. The filets were full of flavor (no seared cardboard here) so nicely shaped, unlike some I’ve bought at grocery stores, and incredibly tender. And this is coming from someone who isn’t a huge red meat eater, so you know it must really be good!

And regarding the recipe – it was a hit all around. The Mixed-Herb Gremolata really penetrated the meat. I can’t wait to try this technique with different meats and herb combos.

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Seared Filet with Mixed-Herb Gremolata

Seared Filet with Mixed-Herb Gremolata

Yield: 4 steaks
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

If you have a variety of fresh herbs in your garden, you can easily make this filet with mixed-herb gremolata. It's the perfect way to bring a taste of summer inside.


  • 4 (6-ounce) beef tenderloin steaks (1 inch thick)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon olive oil
  • 1 tablespoon grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 garlic clove, minced


  1. For the Mixed-Herb Gremolata: Combine parsley, rosemary, thyme, oil, zest, lemon juice, and garlic. Stir, and set aside.
  2. Sprinkle steaks evenly with 1 teaspoon salt and pepper and let sit for 5 minutes at room temperature. Heat a large cast-iron skillet over high heat. Add steaks to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from pan, top with herb mixture, and let rest 5 minutes.


Adapted from Cooking Light

I had wanted to grill the steaks rather than pan sear, but both of our tanks were out of propane and I hadn't exchanged them for new tanks before I made the recipe a second time. Also, I think the gremolata would be great with roasted or grilled fingerling potatoes!

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Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 585Total Fat 45gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 22gCholesterol 145mgSodium 627mgCarbohydrates 1gFiber 0gSugar 0gProtein 41g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

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dining tables

Wednesday 2nd of June 2010

I like the way the dish was presented. It is so pretty! I am so in love with it.

Jen @ My Kitchen Addiction

Friday 28th of May 2010

This looks great! I agree with you about the re-designed recipe index in Cooking Light. I didn't see the $5 subscription at Amazon either... I got a few other magazines at that price. If only I could afford to subscribe to them all!

Jan (Family Bites)

Friday 28th of May 2010

Mmm...yes, please :)

Amy from She Wears Many Hats

Friday 28th of May 2010

So tasty looking! Not a good thing to see when you're hungry. Great photo too!


Thursday 27th of May 2010

Ooh, US Wellness Meats looks cool. Never heard of them before. And your dish is mouthwatering!!!

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