Recipes

Paprika-Rubbed Tenderloin with Citrus-Mustard Butter

Name: Paprika-Rubbed Tenderloin with Citrus-Mustard Butter
Total time: 105 min
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

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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

Updated on October 8, 2015

Paprika-Rubbed Tenderloin with Citrus-Mustard Butter — 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.