- 1 tablespoon whipped or regular butter, slightly softened
- 3 teaspoons extra-virgin olive oil, divided
- 1 tablespoon minced chives or shallot
- 1 tablespoon capers, rinsed and chopped
- 3 teaspoons minced fresh marjoram or oregano, divided
- 1 teaspoon freshly grated lemon zest, divided
- 1 teaspoon lemon juice
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1 tablespoon minced fresh rosemary
- 1 clove garlic, minced
- 1 clove garlic, peeled and halved
- 1 pound filet mignon, about 1 1/2 inches thick, trimmed of fat and cut into 4 portions
- 4 slices whole-grain bread
- 4 cups watercress, trimmed and chopped
- Preheat grill to high.
- Mash butter in a small bowl with the back of a spoon until it's soft and creamy. Stir in 2 teaspoons oil until combined. 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. Cover and place in the freezer to chill.
- 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. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.
- Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. 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. Divide watercress among 4 plates and top with the steak-topped toasts.