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Paprika-Rubbed Tenderloin with Citrus-Mustard Butter
© Tina Rupp

Paprika-Rubbed Tenderloin with Citrus-Mustard Butter

  • ACTIVE: 30 MIN

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

  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.
Notes Kecap manis is a sweet Indonesian soy-based sauce sold at Asian markets. Serve With Steamed bok choy.

Suggested Pairing

Try the dish with a spicy Australian Shiraz.



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