| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Unsalted butter; at room temperature |
| 2 |
tb |
Chopped fresh chives or 2 teaspoons dried chives |
| 2 |
ts |
Fresh lemon juice |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 4 |
|
Beef tenderloin fillet steaks, about 6 ounces each |
|
|
Salt and freshly ground pepper |
| 4 |
sl |
Firm-textured white sandwich bread |
| 1 |
|
1/2 cups watercress sprigs; large stems removed (up to 1) |
INSTRUCTIONS
FOR THE CHIVE BUTTER
FOR THE STEAKS
Melting chive butter on any kind of grilled steaks creates a tasty herb
sauce. This recipe is from "Outdoor Cooking."
1. To prepare the chive butter, in a small bowl, combine the butter,
chives, lemon juice, salt and pepper. Using a fork or wooden spoon, beat
vigorously until blended. Transfer to a sheet of plastic wrap and shape
into a log about 2 inches long and 1 inch in diameter. Wrap in the plastic
wrap and chill until firm, about 1 hour, or for up to 3 days. 2. Prepare
fire for direct-heat cooking on a grill. Position the grill rack 4 to 6
inches above the fire. 3. To prepare the steaks, sprinkle them lightly with
salt and pepper and place them on the rack. Grill, turning every 2 minutes
until done to your liking, about 8 minutes total for rare, about 10 minutes
total for medium. About 4 minutes before steaks are done, arrange the bread
slices on the rack and grill, turning once, until lightly browned, about 2
minutes on each side. 4. To serve, transfer the bread to individual plates.
Place a small handful of watercress on each slice of bread and place a
steak on the watercress. Cut the chive butter into 4 equal slices and place
a slice on each steak. Serve at once. Nutrition information per serving:
Calories.....460 Fat..............25 g Cholesterol....140 mg Sodium....540
mg Carbohydrates....17 g Protein..........39 g Posted to TNT - Prodigy's
Recipe Exchange Newsletter by Rrairie@aol.com on Jul 23, 1997
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