Benihana Hibachi Chateaubriand - cooking recipe

Ingredients

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

Preparation

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.
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.
Melt 2 tablespoons of prepared butter and coat over the surface of the meat. Season with black pepper.
Preheat grill. Place the tenderloin on hot grill and sear on each side for about 4 minutes.
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.