Name: Obersteiner “Filet Mignon”
Yield: Makes 8 Slices
Cuisine: Germany
Ingredients: 6 tablespoons (¾ stick) salted butter, at room temperature; 8 slices of dense rye bread (½ inch thick); Freshly ground white pepper; ½ clove garlic; 1 tablespoon minced fresh dill; 1 tablespoon minced fresh flat-leaf parsley, or more dill; 1 tablespoon sweet onion, minced fine as dust

Preparation info

Makes
8
Slices

Difficulty
Easy

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Barbecue sparks fierce rivalries. In the sister towns of Idar-Oberstein, the grill-obsessed people in Idar believe their spiessbraten—onion-stuffed, spit-roasted pork to be vastly superior to what people in the neighboring town take off the grill. (The Obersteiners feel the same in reverse.) Rivalries require put-downs, and what better way to insult someone in this meat-loving part of Germany than to give the name of Obersteiner “Filet Mignon” to a