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. More Amazing Steaks

Paprika-Rubbed Tenderloin with Citrus-Mustard Butter
Photo: © Tina Rupp
Active Time:
30 mins
Total Time:
1 hrs 45 mins


  • 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.

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