El Yunque Filet Mignon With Rum Butter

Recipe Ingredients

4		Beef tenderloin steaks - 1. 5" thick, 6 oz ea
3 tablespoons	45ml	Cold butter - cut in 6 pcs
1 tablespoon	15ml	Minced parsley
2/3 cup	157ml	Dark rum
1/4 cup	23g / 0.8oz	Minced shallots
1 tablespoon	15ml	Fresh lime juice
1/2 teaspoon	2.5ml	Crushed red pepper
1/2 teaspoon	2.5ml	Salt
		Sliced shallots - for garnish
1		Potatoes - for garnish (small)

Recipe Instructions

Combine 1/3 cup rum, 2 tbsp shallots, 2 tsp lime juice and 1/4 tsp red pepper in shallow dish. Marinate steaks in rum mixture, 30-60 minutes, turning occasionally.

Preheat broiler.

Bring remaining rum 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 mixture 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 remaining 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 small potatoes, if desired.

Source:
Rums of Puerto Rico

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