Herb Crusted Filet with Greek Salad

Spring is here and it is finally getting nicer out in Minnesota.   I am ready for summer foods and grilling season and ready to say good bye to the heavy winter foods.  My grill is still covered with lots of snow so I couldn’t use it today for this recipe so I decided to broil the filets instead.

For the filets, I used dried herbs today and I broil them.  In the summer, I will use fresh herbs and I will grill them.  Use whatever combination you like to give it flavor.

Herb-Crusted Filet

4 filet mignon, preferably grass fed

2 TBSP Extra Virgin Olive Oil

2 garlic cloves, minced

1 tsp rosemary

1 tsp thyme

1 tsp marjoram

1/4 tsp Himalayan Pink Salt or more to taste

1/4 tsp fresh cracked pepper or more to taste

Heat oil and garlic in pan for about a minute.  Do not let the garlic burn.  Take off burner and add in herbs.  Place steaks in a shallow glass bowl or dish and pour the herb marinade over. Let marinade in refrigerator for 1-4 hours.  Remove from marinade and season with pink salt and pepper.  Either grill on high on a preheated grill or broil for about 6 minutes a side or to desired doneness. Let sit for a couple minutes to let the juices redistribute.

I sliced into thin slices and served with a greek salad.


I make greek salads all of the time in the summer with my produce from the farmers market.  They are easy to throw together and the home made dressing can be used for salads all week.


1/2 cup extra virgin olive oil

1/2 cup red wine or balsamic vinegar

1-2 garlic cloves, minced

1/4 cup fresh basil, finely chopped

pink salt and pepper to taste

Mix together and store in the refrigerator.  I use 1/4 of this for the greek salad and then I add a little ground mustard to the remaining for a balsamic dressing for the rest of the week


Greek Salad

1 organic cucumber, chopped

1 cup fresh grape or cherry tomatoes, halved

1/4 cup kalamata olives with pit removed and diced

1/4 cup fresh basil, chopped

1/4 cup feta cheese (I used Mediterranean)

1 or 2 green scallions or diced red onion.  (If I use red onion, I soak it in cold water first to make them less strong)

1/4 of the greek dressing, either homemade or Newmans Own


Toss everything together except for the feta and the dressing.  Toss with dressing and top with feta cheese.  It makes for a great side dish or add chicken or beef for a main dish.

It makes for great left overs the next day.  I put about 1 cup of the salad over a bed of spinach and topped with leftover sliced filet and a little more feta.  There was enough dressing in the greek salad to use as dressing or you could add more if you wish.


Cook once, eat twice is my favorite motto!

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