Peppercorn-Crusted Filet with Gremolata

I rarely ever think of toppings to put on a steak. I guess because its something I didn’t have as a kid that it doesn’t come to me naturally now. Which is why I enjoy receiving cooking magazines so frequently. They’re constantly giving me new ideas.

Peppercorn-Crusted Filet with Gremolata
Source: Cooking Light, December 2012
Servings: 4
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    • 4 4-oz. filets
    • 1/4 cup fresh parsley, chopped
    • 3 tbsp. fresh cilantro, chopped
    • 1 1/2 tbsp. olive oil
    • 1 clove garlic, minced
    • 2 tsp. black pepper
    • 1 tsp. dried oregano
    • 1 tsp. lemon juice
    • 1/2 tsp. kosher salt
    • 1/4 tsp. red pepper
    • cooking spray

1. Combine parsley through red pepper together in a small bowl. Refrigerate until ready to use.
2. Preheat a grill.
3. Spray filets with cooking spray and place on the grill. Cook  3-7 minutes depending on your level of desired doneness.
4. Divide the gremolata among the steaks and serve on top.

Tasty! If you ever have any extra herbs lying around this would be the perfect way to use them up.

No Comments

  1. I love gremolata – adds such a GREAT touch of freshness and flavor.

    Nice one!

  2. I've more often than not use gremolata in osso bucco, but I love the pairing of putting it on a filet. Sounds like a great dinner =)

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