Ingredients for Benihana Hibachi Chateaubriand
- 1 (1 1/2 pound) chateaubriand steak (beef tenderloin)
- 4 tablespoons butter
- 2 cloves garlic, minced
- Watercress
- Parsley
- Lemon Juice
- Salt (to taste)
- Black pepper (to taste)
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 teaspoon sesame seeds (for garnish, optional)
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How to Make Benihana Hibachi Chateaubriand
- Pat the chateaubriand steak dry with paper towels and season generously with salt and pepper.
- Heat 2 tablespoons of vegetable oil and 2 tablespoons of butter in a large skillet or hibachi grill over high heat.
- Sear the chateaubriand for 2-3 minutes per side, until a nice crust forms.
- Reduce the heat to medium, add the remaining 2 tablespoons of butter, minced garlic, and sliced onions to the skillet. Cook until onions are softened, about 3 minutes.
- Add the sliced green bell pepper and broccoli florets to the skillet. Stir-fry for 5-7 minutes, until vegetables are tender-crisp.
- In a small bowl, whisk together the soy sauce, mirin, and sugar to create the sauce.
- Pour the sauce over the steak and vegetables, and cook for another 2-3 minutes, allowing the sauce to thicken slightly and coat everything evenly.
- Remove the steak from the skillet and let it rest for 5-10 minutes before slicing against the grain.
- Slice the steak and arrange it on a platter with the vegetables. Garnish with sesame seeds (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
0g
Fat
174g
Carbs
0g
