El yunque filet mignon with rum butter

4 Servings

Ingredients

Quantity Ingredient
4 Beef tenderloin steaks, 1.5\" thick, 6 oz ea
3 tablespoons Cold butter, cut in 6 pcs
1 tablespoon Minced parsley
⅔ cup Dark rum
¼ cup Minced shallots
1 tablespoon Fresh lime juice
½ teaspoon Crushed red pepper
½ teaspoon Salt
Sliced shallots, for garnish
small Potatoes, for garnish

Directions

Combine ⅓ cup rum, 2 tbsp shallots, 2 tsp lime juice and ¼ tsp red pepper in shallow dish. Marinate steaks in rum mixture, 30-60 minutes, turning occasionally. Preheat broiler. Bring remaining ru m and shallots to boil in small saucepan over medium heat; simmer 2 minutes. Stir in remaining lime juice and red pepper. Reduce heat to low. Gradually whisk in butter, 1 piece at a time, until mixtu re thickens. Stir in parsley.

Sprinkle both sides of steak with salt. Place steaks in shallow roasting pan. Brush steak top with half of rum butter. Broil steaks 5 minutes. Turn steaks, brush with re maining rum butter and broil 6 minutes longer for rare, or to desired doneness. Place steaks on platter; spoon over pan drippings. Let stand a few minutes before serving. Serve with shallots and smal l potatoes, if desired.

Recipe by: Rums of Puerto Rico Posted to MC-Recipe Digest V1 #579 by "Master Harper Gaellon" <gaellon@...> on Apr 19, 1997

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