| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef | 4 | Servings | |
INGREDIENTS
| 4 | Beef tenderloin steaks, 1.5" | |
| thick 6 oz ea | ||
| 3 | T | Cold butter, cut in 6 pcs |
| 1 | T | Minced parsley |
| 2/3 | c | Dark rum |
| 1/4 | c | Minced shallots |
| 1 | T | Fresh lime juice |
| 1/2 | t | Crushed red pepper |
| 1/2 | t | Salt |
| Sliced shallots, for garnish | ||
| Potatoes, for garnish |
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 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@inch.com> on Apr 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 237
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 316.6mg
Potassium: 706.1mg
Carbohydrates: 35.4g
Fiber: 6.7g
Sugar: 16.5g
Protein: 5.2g