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