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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	2			2239.4717	0.0	177.7977	164.65099999999998
butter	2	tablespoons		171.0	7.857	5.343	14.4
butter	1/2	cup		171.0	7.857	5.343	14.4
garlic	2	teaspoons	crushed	8.344	1.8514	0.3562	0.027999999999999997
watercress	1/2	cup	chopped	1.87	0.2193	0.391	0.017
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
salt				-	-	-	-
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.