Jean-Georges' Paprika-Rubbed Tenderloin with Citrus-Mustard Butter

By BobD

Jean-Georges Vongerichten loves the classic combination of steak with mustard; for this steak sauce he blends dry mustard with fresh orange juice.

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

Preparation

Step 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.

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.