1 tablespoon whipped or regular butter, slightly softened
3 teaspoons extra-virgin olive oil, divided
1 tablespoon minced fresh 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
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground pepper, divided
1 tablespoon minced fresh rosemary
2 cloves garlic, (1 minced, 1 peeled and halved)
1 pound filet mignon, about 1½ inches thick, trimmed and cut into 4 portions
4 cups watercress, trimmed and chopped
DirectionsMash butter in small bowl with back of spoon until creamy. Add 2 teaspoons and mix until thoroughly combined. Add chives or shallot, capers, 2 teaspoon marjoram and half of the lemon juice. Sprinkle with lemon juice, and add salt and pepper. Combine thoroughly and refrigerate or freeze until ready to use.
For steaks, preheat grill to medium high.
Mix together remaining olive oil with remaining marjoram and lemon zest. Add more salt and pepper, rosemary and garlic. Mix then rub onto filets.
Grill 3 to 5 minutes per side or until medium rare.
When ready to serve, remove filets from grill and plate on a bed of watercress (optional). Dollop herbed butter on top of each steak and let sit 5 minutes. Butter will melt into a thick sauce.