Serves: 4
Total Calories: 100

4 (8-ounce) rib beef tenderloin steaks (entrecotes), cut 1-inch thick
salt and pepper
1/4 cup butter or margarine
1/2 tablespoon chopped parsley
1 teaspoon lemon juice
watercress

Cut a few bits of fat from meat and place in a heavy skillet over moderate heat until the fat melts. Add steaks; cook about 1-1/2 minutes on each side for a rare steak, about 2 minutes on each side for medium well done. Remove steaks to a heated platter. Season with salt and pepper. Add butter, parsley, and lemon juice to skillet and heat. Pour mixture over steaks. Garnish with watercress.

Nutritional Facts:

Serves: 4
Total Calories: 100
Calories from Fat: 100

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