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Seared Filet with Mixed Herb Gremolata
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| 4 (4 oz) | beef tenderloin steaks, (1 inch thick) |
| 1/2 tsp | kosher salt, divided |
| 1/4 tsp | freshly ground black pepper |
| 2 tbs | chopped fresh parsley |
| 1 tbs | chopped fresh rosemary |
| 1 tbsp | chopped fresh thyme |
| 1 tbsp | olive lil |
| 1 tbsp | grated lemon rind |
| 1 tsp | fresh lemon juice |
| 1 small | garlic clove, minced |
Heat a large cast-iron skillet over high heat. Sprinkle steaks evenly with 1/4 tsp salt and pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes.
While steaks rest, combine remaining 1/4 tsp salt, chopped parsley, and remaining ingredients; serve over steaks.
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