Welcome Spring With Fresh Organic Cooking
Filet mignon with asparagus
Spring is the perfect time to begin cooking with healthy, organic ingredients. Your supermarket or farmer’s market will start offering more greens, herbs and vegetables at affordable prices. Whether you’re firing up the grill, heading out to a picnic, or simply looking for more ways to put organic foods on your table, this is the season to experiment with new recipes, fresh-picked flavors, and earth-friendly choices.
Here’s a simple Greensbury recipe featuring a perennial spring favorite, asparagus, paired with tender organic filet mignon and herb butter. Try it with grass-fed filet to increase the health benefits of this celebratory meal.
Organic Broiled Filet Mignon with Lemon-Herb Butter and Asparagus
Serves 4
- 4 filet mignon steaks
- 6 tablespoons unsalted butter, softened
- Zest and juice from one lemon
- 1 tablespoon chopped flat leaf parsley
- 1 tablespoon chopped tarragon
- ½ teaspoon salt
- One bunch asparagus
- Course sea salt and freshly ground black pepper, to season
Preheat the broiler thoroughly. It should be very hot. Adjust the rack up to its highest position. Season steaks with course salt and pepper and let them sit at room temperature while you make the butter.
In a small bowl, blend together the butter, half the lemon zest, lemon juice, parsley, tarragon and ½ teaspoon salt. Set aside until needed.
Broil the steaks until they are done to your liking, about 3 minutes per side for a medium-rare 8-ounce, 1 ¼-inch thick steak. Adjust time for size of steak and desired doneness. Cover steaks with foil and let them rest.
While the steaks are resting, steam asparagus or cook in boiling salted water until tender.
Arrange a steak and some asparagus on each of 4 plates. Top the steaks with lemon-herb butter, sprinkle the asparagus with lemon zest, and serve.
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