Obersteiner "filet Mignon" (Grilled Rye Bread With Her
- Ready In:
- 9mins
- Ingredients:
- 8
- Yields:
-
8 slices
- Serves:
- 4
ingredients
- 1⁄2 clove garlic
- 1 tablespoon sweet onion, minced as finely as possible
- 1 tablespoon minced fresh dill
- 1 tablespoon minced flat-leaf parsley (or more dill)
- 6 tablespoons salted butter, at room temperature
- freshly ground white pepper
- 8 slices dense rye bread (1/2 inch thick)
- oil, for brushing grill
directions
- Note: the butter mixture can be prepared up to one day ahead.
- Make the butter: Crush or mince the garlic, then mash it to a paste with the side of a knife.
- Place garlic, onion, dill, parsley and butter in a mixing bowl and whisk until well combined.
- Season with white pepper.
- Set up the grill for direct grilling and preheat to medium-high.
-
Traditional method:
- Put butter in 4 individual ramekins.
- Brush and oil grill grate.
- Lay bread slices on hot grate.
- Grill until toasted and browned, about 1-2 minutes.
- Turn and grill on the other side, 1-2 minutes.
- Serve immediately with individual ramekins of butter.
-
Steven's method:
- Brush and oil grill grate.
- Spread butter mixture on both sides of bread.
- Place bread on hot grill and grill until butter is sizzling and bread is toasted and browned, about 2 minutes.
- Turn and grill on other side, about 2 minutes.
- Serve immediately.
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