4 Beef tenderloin steaks, 1.5" 3 tablespoons of Cold butter, cut in 6 pieces 1 tablespoon of Minced parsley 2/3 cup of Dark rum 1/4 cup of minced shallots 1 tablespoon of fresh lime juice 1/2 teaspoon of crushed red pepper 1/2 teaspoon of salt Sliced shallots, for garnish small Potatoes, for garnish 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. Serving size 4
Recipe by: Rums of Puerto Rico Posted to MC-Recipe Digest V1 #579 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 19, 1997
