Steak Sandwiches with Chive Butter
|For the chive butter|
|Unsalted butter||2 Ounce (1/4 Cup / 60 Grams, At Room Temperature)|
|Chopped fresh chives/2 teaspoons dried chives||2 Tablespoon|
|Fresh lemon juice||2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|For the steaks|
|Beef tenderloin fillets||24 Ounce (4 Fillets Of 6 Ounce Or 185 Grams Each)|
|Freshly ground pepper||To Taste|
|White sandwich bread slice||4 (Firm Textured)|
|Watercress sprigs||1 1⁄2 Ounce, large stems removed (1 1/2 Cups / 45 Gram)|
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 (5 cm) long and 1 inch (2.5 cm) in diameter.
Wrap in the plastic wrap and chill until firm, about 1 hour, or for up to 3 days.
Prepare a fire for direct-heat cooking in a grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
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 or 10 minutes for medium.
About 4 minutes before the steaks are done, arrange the bread slices on the rack and grill, turning once, until lightly browned, about 2 minutes on each side.
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.