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Obersteiner "Filet Mignon" (Grilled Rye Bread)

Here's how you make Obersteiner "Filet Mignon" (Grilled Rye Bread)
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  • Servings: 8
  • Prep: 10m
  • Cook: 4m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1/2 clove garlic
  • 1 tablespoon minced sweet onion (minced as finely as possible)
  • 1 tablespoon minced fresh dill
  • 1 tablespoon minced flat-leaf parsley (or more dill)
  • 6 tablespoons butter (salted, at room temperature)
  • White pepper, freshly ground
  • 8 ounces bread (8 slices dense rye bread, 1/2 inch thick)
  • Oil, for brushing grill
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Note: the butter mixture can be prepared up to one day ahead

  • Step 1: Make the butter: Crush or mince the garlic, then mash it to a paste with the side of a knife.

  • Step 2: Place garlic, onion, dill, parsley and butter in a mixing bowl and whisk until well combined.

  • Step 3: Season with white pepper.

  • Step 4: Set up the grill for direct grilling and preheat to medium-high.

  • Traditional method

  • Step 5: Put butter in 4 individual ramekins.

  • Step 6: Brush and oil grill grate.

  • Step 7: Lay bread slices on hot grate.

  • Step 8: Grill until toasted and browned, about 1-2 minutes.

  • Step 9: Turn and grill on the other side, 1-2 minutes.

  • Step 10: Serve immediately with individual ramekins of butter.

  • Steven's method

  • Step 11: Brush and oil grill grate.

  • Step 12: Spread butter mixture on both sides of bread.

  • Step 13: Place bread on hot grill and grill until butter is sizzling and bread is toasted and browned, about 2 minutes.

  • Step 14: Turn and grill on other side, about 2 minutes.

We hope you enjoy this recipe!

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