Seared Filet Mignon with Gremolata

This seared filet mignon is topped with a fresh, zesty gremolata, perfect for adding brightness to any dish. It is simple yet delicious, prepared in a well-seasoned and oiled cast iron pan.

1. For the gremolata

   In a small mixing bowl, combine the chopped parsley, lemon zest, lemon juice, minced garlic, olive oil, freshly grated horseradish, and salt to taste.

2. Mix well and adjust seasoning as needed. Cover and refrigerate for up to several hours; bring to room temperature before serving.

   

3. For the filet

   Let the steak come to room temperature for 40 minutes before cooking.

4. While the pan is heating, pat the steak dry and generously salt both sides.

5. Once the pan is hot and the oil begins to smoke, add the steak. Cook for 4-5 minutes, then flip.

7. After flipping the steak, add 2 tablespoons of butter. Tilt the pan slightly and spoon the butter/oil mixture over the top of the steak, repeating 5-6 times.

8. Let the steak cook for 3-4 minutes or until your desired temperature is reached.

9. 

10. Once the steak is done, add the remaining butter and rosemary. Tilt the pan again and spoon the mixture over the steak several times. Serve topped with a spoonful of gremolata.