Name: El Yunque Filet Mignon with Rum Butter
Ingredients: 4 Beef tenderloin steaks, 1.5" thick, 6 oz ea; 3 tb Cold butter, cut in 6 pcs; 1 tb Minced parsley; 2/3 c Dark rum; 1/4 c Minced shallots; 1 tb Fresh lime juice; 1/2 ts Crushed red pepper; 1/2 ts Salt; Sliced shallots, for garnish; sm Potatoes, for garnish

CATEGORY	CUISINE	TAG	YIELD
Meats		Beef	4	Servings

INGREDIENTS

4		Beef tenderloin steaks, 1.5" thick, 6 oz ea
3	tb	Cold butter, cut in 6 pcs
1	tb	Minced parsley
2/3	c	Dark rum
1/4	c	Minced shallots
1	tb	Fresh lime juice
1/2	ts	Crushed red pepper
1/2	ts	Salt
		Sliced shallots, for garnish
	sm	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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