Filet Mignon With Salsa Verde

1 cup extra virgin olive oil

½ cup fresh lemon juice (about 4 lemons)

½ cup flat leaf parsley, chopped

½ cup scallions, chopped

¼ cup mint leaves, chopped

¼ cup salted capers, drained

3 lemons, zested

1 teaspoon crushed dried red pepper flakes

4 cloves garlic, minced

3½ teaspoons sea salt

2 teaspoons black pepper, ground

4 filets

In a large bowl combine oil, lemon juice, parsley, scallions, mint, capers, lemon zest, red pepper flakes, and half the salt and pepper.

Place filets in baking dish; season with remaining salt and pepper and the garlic. Pour half the salsa verde over the meat; refrigerate for at least 1 hour, preferably 24 hours.

Heat grill to medium-high and cook filets 5 to 6 minutes per side or to desired temperature. Serve with remaining salsa.

Serves four.

@Recipe nutrition:Nutrition values per serving: 670 calories, 60 g fat (9 g saturated), 12 g carbohydrates, 3 g fiber, 24 g protein, 60 mg cholesterol, 1270 mg sodium.