Makes 4 large filets. Recipe is by Teresa B. Day.
1 cup flour
1 tablespoon dried lemon grass
2 teaspoons dried thyme
2 teaspoons granulated garlic
1 teaspoon salt
1 teaspoon black pepper
¼ cup + 2 tablespoons butter
2 tablespoons olive oil
¼ cup slivered almonds
½ lemon, squeezed
1. Whisk together the flour, lemon grass, thyme, garlic, salt and pepper in a shallow dish. Dredge the filets in the flour mixture, coating both sides well.
2. Heat ¼ cup butter in a large skillet over medium-high heat. Cook filets, a few at a time to avoid crowding until lightly browned, about 3 minutes on each side depending on thickness. Set aside and keep warm.
3. In a small skillet, melt remaining 2 tablespoons butter and olive oil over medium heat. Add almonds to toast then finish with lemon juice. Stir to incorporate and remove from heat quickly. Beware: the almonds will over toast quickly.
4. Top each filet with almonds and butter sauce and serve.