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Paprika-Rubbed Tenderloin with Citrus-Mustard Butter

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


slideshow  More Amazing Steaks


  • Total Time:
  • Servings: 4

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


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.

Contributed By Photo © Tina Rupp Published April 2009

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