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Texas Toasts With Filet Mignon, Watercress & Herb Butter

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“Who can argue with grilled bread topped off with a juicy grilled filet, a bed of watercress and an herb-rich butter? EatingWell”

Ingredients Nutrition


  1. Preheat grill to high.
  2. Mash butter in a small bowl with the back of a spoon until it's soft and creamy.
  3. Stir in 2 teaspoons oil until combined.
  4. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  5. Cover and place in the freezer to chill.
  6. Combine the remaining 1 teaspoon oil, remaining 2 teaspoons marjoram (or oregano), remaining 1/2 teaspoon lemon zest, remaining 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl.
  7. Rub on both sides of steak.
  8. Rub both sides of bread with the halved garlic clove; discard the garlic.
  9. Grill the steak 3 to 5 minutes per side for medium-rare.
  10. Grill the bread until toasted, 30 seconds to 1 minute per side.
  11. Transfer the toasts to a large plate, place the steaks on top of the toasts and spread the herb butter on top of the steaks; let rest for 5 minutes.
  12. Divide watercress among 4 plates and top with the steak-topped toasts.

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