Paprika-Rubbed Tenderloin with Citrus-Mustard Butter
Recipe from Food & Wine

Jean-Georges Vongerichten loves the classic combination of steak with mustard; for this steak sauce he blends dry mustard with fresh orange juice.


Paprika-Rubbed Tenderloin with Citrus-Mustard Butter
Tina Rupp

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Servings: 4
Prep Time: 1 hr 15 mins
Total Time: 1 hr 45 mins
Related Categories: Beef, Beef Tenderloin
 
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Ingredients
  • 4  7-ounce
    beef tenderloin steaks (about 1 1/2 inches thick )
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  •  
    Olive oil
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  • 1 1/2  tablespoons
    hot smoked paprika
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  •  
    Kosher salt
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  • 2  tablespoons
    yellow miso paste
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  • 2  tablespoons
    low-sodium soy sauce
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  • 1 1/2  tablespoons
    fresh lime juice, plus 1/2 teaspoon finely grated lime zest
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  • 1/2  tablespoon
    dry mustard powder
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  • 1/2  tablespoon
    fresh orange juice
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  • 1/4  teaspoon
    kecap manis (see Note)
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  • 1/4  teaspoon
    sweet smoked paprika
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  • 1  stick
    unsalted butter
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Directions
1.
Preheat the oven to 200 degrees. Rub the steaks with olive oil and sprinkle them with the hot paprika, rubbing to coat. Season the steaks with salt and transfer them to a small roasting pan. Roast for about 1 1/2 hours, until an instant-read thermometer inserted in the thickest part of the steaks registers 125 degrees for medium-rare.
2.
Meanwhile, in a mini food processor, puree the miso with the soy sauce, lime juice and zest, mustard powder, orange juice, kecap manis, and sweet paprika.
3.
In a medium saucepan, melt the butter. Add the miso mixture and whisk over moderate heat until smooth and creamy, about 1 minute. Keep warm over low heat.
4.
In a skillet, heat 1 tablespoon of olive oil. Add the steaks and cook over high heat, turning once, until browned, 4 minutes total. Transfer the steaks to plates and serve with the citrus-mustard butter.

NOTE
Kecap manis is a sweet Indonesian soy-based sauce sold at Asian markets.

SERVE WITH
Steamed bok choy.
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