4 anchovy fillets, drained and finely chopped
1 tbs capers, drained
2 tbs. fresh chives, minced
1 tsp. fresh thyme leaves
1 tsp. grated lemon zest
1/2 tsp. Fresh Ground Black Pepper
6 tbs. unsalted butter, room temperature
4 filet mignon (or tenderloin trimmed into fillets)
4 tbs. best olive oil
4 tsp. Herbes de Provence
Kosher salt, to taste
Freshly ground black pepper, to taste
Heat a grill or a grill pan.
Allow steaks to come to room temperature. Place the steaks on a platter and drizzle with olive oil. Sprinkle each steak with herbes de Provence and season with salt and pepper. Set aside a room temperature for 10 to 15 minutes.
Place steaks on hot grill and grill on each side for about 4 minutes for Medium Rare (140° on instant read thermometer). Remove steaks to a platter and cover tightly with foil and allow steaks to rest 15 minutes. Top hot steaks with a slice or two of Provençal butter. Serve.