Texas Toasts With Filet Mignon, Watercress & Herb Butter - cooking recipe

Ingredients

1 tablespoon whipped butter or 1 tablespoon regular butter, slightly softened
3 teaspoons extra virgin olive oil, divided
1 tablespoon minced chives or 1 tablespoon shallot
1 tablespoon capers, rinsed and chopped
3 teaspoons minced fresh marjoram or 3 teaspoons oregano, divided
1 teaspoon freshly grated lemon zest, divided
1 teaspoon fresh lemon juice (not the bottled kind)
3/4 teaspoon kosher salt, divided
1/2 teaspoon fresh ground pepper, divided
1 tablespoon minced fresh rosemary
1 garlic clove, minced, plus
1 garlic clove, peeled and halved
1 lb 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

Preparation

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.