Benihana, Inc. owns and licenses restaurants in the Benihana and Benihana Grill chain of Japanese dinnerhouses. The restaurants specialize in an exhibition-style of Japanese cooking called teppanyaki. Customers sit around a communal table at which a Benihana chef slices their seafood, steak, chicken, and vegetables with lightning speed, grills their meal right in front of them, and then tosses it accurately onto their plates. The restaurants are decorated with Samurai armor and valuable art, and Shoji rice paper screens partition the dining areas.




Hibachi Chateaubriand

Benihana Copycat Recipe

Serves 4-6

2 lbs beef tenderloin
2 tablespoons butter
1/2 cup butter
 2 teaspoons garlic, crushed
1/2 cup watercress, chopped
2 tablespoons parsley, minced
1 tablespoon lemon juice
salt, to taste
black pepper, to taste

Melt 1/2 cup plus the 2 teaspoons of butter along with the crushed garlic in a sauce pan. Add parsley, lemon juice and season with salt and pepper. Pour into a small container and refrigerate until solid.
When ready to cook, trim beef tenderloin of unnecessary fat. The tenderloin should be about 1 inch thick, so if it's too thick, pound to flatten. Melt 2 tablespoons of prepared butter and coat over the surface of the meat. Season with black pepper. Preheat grill. Place the tenderloin on hot grill and sear on each side for about 4 minutes.
Reduce heat and continue grilling until it reaches the desired doneness. Remove from grill and slice into 1/2 inch thick slices. Serve garnished with watercress and the butter mixture.