Paprika-Rubbed Tenderloin with Citrus-Mustard Butter

Ingredients

1. Four 7-ounce beef tenderloin steaks, about 1 1/2 inches thick
2. Olive oil
3. 1 1/2 tablespoons hot smoked paprika
4. Kosher salt
5. 2 tablespoons yellow miso paste
6. 2 tablespoons low-sodium soy sauce
7. 1 1/2 tablespoons fresh lime juice, plus 1/2 teaspoon finely grated lime zest
8. 1/2 tablespoon dry mustard powder
9. 1/2 tablespoon fresh orange juice
10. 1/4 teaspoon kecap manis (see Note)
11. 1/4 teaspoon sweet smoked paprika
12. 1 stick unsalted butter

1. Preheat the oven to 200°. 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° 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.