- 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
- 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.
- 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.
- 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.
- 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.
Try the dish with a spicy Australian Shiraz.
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