Obersteiner "filet Mignon" (grilled Rye Bread With Her

Total Time: 9 mins Preparation Time: 5 mins Cook Time: 4 mins

Ingredients

• 1/2 clove garlic
• 1 tablespoon sweet onion, minced as finely as possible
• 1 tablespoon minced fresh dill
• 1 tablespoon minced flat-leaf parsley (or more dill)
• 6 tablespoons salted butter, at room temperature
• freshly ground pepper
• 8 slices dense rye bread (1/2 inch thick)
• oil, for brushing grill

Recipe

• 1 note: the butter mixture can be prepared up to one day ahead.
• 2 make the butter: crush or mince the garlic, then mash it to a paste with the side of a knife.
• 3 place garlic, onion, dill, parsley and butter in a mixing bowl and whisk until well combined.
• 4 season with pepper.
• 5 set up the grill for direct grilling and preheat to medium-high.
• 6 traditional method:.
• 7 put butter in 4 individual ramekins.
• 8 brush and oil grill grate.
• 9 lay bread slices on hot grate.
• 10 grill until toasted and browned, about 1-2 minutes.
• 11 turn and grill on the other side, 1-2 minutes.
• 12 serve immediately with individual ramekins of butter.
• 13 steven's method:.
• 14 brush and oil grill grate.
• 15 spread butter mixture on both sides of bread.
• 16 place bread on hot grill and grill until butter is sizzling and bread is toasted and browned, about 2 minutes.
• 17 turn and grill on other side, about 2 minutes.
• 18 serve immediately.