Ingredients:

100 g butter ( clarified)

360 g Beef  tenderloin ( trimmed and cut into 8 tournedos steaks )

8 slices  maitre d'hôtel butter ( see note)

about 16 watercress sprigs

Directions:

Pan fry the tournedos in butter until well browned, lower heat and fry to the requested doneness.

When done, place the meat in serving plate top with maitre d'hôtel butter and along with a bunch of watercress sprigs, adjust the seasonings.

NOTE:

to prepare maitre d'hôtel butter, add to every 100 g butter 10 g chopped parsley, and 15 ml lemon juice, mix well then chill rolled into a cylinder .

when chilled cut into slices.

serves 4