Obersteiner filet Mignon (Grilled Rye Bread With Her

• 12 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 white pepper
• 8 slices dense rye bread (1/2 inch thick)
• oil, for brushing grill

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 white 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.

clove garlic, sweet onion, dill, flatleaf parsley, butter, freshly ground white pepper, bread, oil

Taken from www.food.com/recipe/obersteiner-filet-mignon-grilled-rye-bread-with-her-442517 (may not work)