|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 12g||59%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
- 2 pounds/900 g beef tenderloin
- 1/2 cup/120 mL plus 2 tablespoons/30 mL butter
- 1/2 cup/120 mL watercress
- 2 tablespoons/30 mL minced parsley
- 1 tablespoon/15 mL lemon juice
- 2 teaspoons/10 mL sea salt
- 1/2 teaspoon/2.5 mL coarse ground black pepper
Gather the ingredients.
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/30 mL of butter and coat over the surface of the meat. Season with black pepper. Preheat grill.
Meanwhile, melt remaining 1/2 cup/120 mL of butter in a saucepan. Add parsley, lemon juice and season with salt and pepper. Pour into a small container and refrigerate.
Place the tenderloin on hot grill and sear on all four sides for about 3 minutes. Reduce heat and continue grilling for 5 to 10 minutes, or until it reaches the desired doneness. Remove from grill and slice into 1/2 inch thick slices. Serve garnished with watercress and butter mixture (called Maitre d'hotel butter).
Chateaubriand is traditionally served with Béarnaise sauce and Chateau potatoes.