Benihana Hibachi Chateaubriand

Celticevergreen's Note:

This is a copycat recipe of a dish served at Benihana's.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 lbs beef tenderloin
• 2 tablespoons butter
• 1/2 cup butter
• 2 teaspoons garlic, crushed
• 1/2 cup watercress, chopped
• 2 tablespoons parsley, minced
• 1 tablespoon lemon juice
• salt, to taste
• black pepper, to taste

Directions:

1. Melt 1/2 cup plus the 2 tsp of butter along with the crushed garlic in a sauce pan. Add parsley, lemon juice and season with salt and pepper. Pour into a small container and refrigerate til solid.
2. When ready to cook, trim beef tenderloin of unnecessary fat. The tenderloin should be about 1 inch thick, so if it's too thick, pound to flatten.
3. Melt 2 tablespoons of prepared butter and coat over the surface of the meat. Season with black pepper.
4. Preheat grill. Place the tenderloin on hot grill and sear on each side for about 4 minutes.
5. Reduce heat and continue grilling until it reaches the desired doneness. Remove from grill and slice into 1/2 inch thick slices. Serve garnished with watercress and the butter mixture.

Reviews

[Cooks4_6]

Tasty recipe even without the butter on the side. 30 minutes cooks it beyond the doneness I desire, so I suggest using a thermometer to get it to the exact temperature you require. This is quick and easy!