Title: Steak Sandwiches with Chive Butter
Categories: None
Yield: 4 Servings

----------------------------FOR THE CHIVE BUTTER----------------------------
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

-------------------------------FOR THE STEAKS-------------------------------
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)

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