Recipes Paprika-Rubbed Tenderloin with Citrus-Mustard Butter Be the first to rate & review! Jean-Georges Vongerichten loves the classic combination of steak with mustard; for this steak sauce he blends dry mustard with fresh orange juice. More Amazing Steaks By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on October 8, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Active Time: 30 mins Total Time: 1 hrs 45 mins Yield: 4 Ingredients 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 Directions 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. 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. Rate it Print