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Lemon-herb butter is all you need on a great steak. That's why Greensbury will deliver organic grass-fed filet mignon so you can get ready for a special night.
4 grass-fed filet mignon steaks
6 Tablespoon unsalted butter, softened
Zest and juice from one lemon
1 tablespoon chopped tarragon
½ teaspoon salt
One bunch asparagus
Preheat the broiler thoroughly. It should be very hot. Adjust the rack up to its highest position. Season organic grass fed filet mignon steaks with coarse salt and pepper and let them sit at room temperature while you make the butter.
Combine the butter, lemon zest and juice, tarragon, and salt. Set aside.
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 organic grass fed steak. Adjust time, for size of grass fed 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 the organic grass fed filet mignon steak and some asparagus on each of 4 plates. Top the steaks with lemon-herb butter, sprinkle the asparagus with lemon zest and serve.