Obersteiner "filet Mignon" (Grilled Rye Bread With Her

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

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

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

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   Season with white pepper.

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   Set up the grill for direct grilling and preheat to medium-high.

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   Traditional method:.

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   Put butter in 4 individual ramekins.

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   Brush and oil grill grate.

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   Lay bread slices on hot grate.

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    Grill until toasted and browned, about 1-2 minutes.

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    Turn and grill on the other side, 1-2 minutes.

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    Serve immediately with individual ramekins of butter.

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    Steven's method:.

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    Brush and oil grill grate.

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    Spread butter mixture on both sides of bread.

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

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    Turn and grill on other side, about 2 minutes.

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    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.