|Recipe Name:||El Yunque Filet Mignon With Rum Butter||Submitted by:||Administrator|
|Number of Servings:||4|
4 Beef tenderloin steaks, 1.5"
thick 6 oz ea
3 Tablespoon(s) Cold butter, cut in 6 pcs
1 Tablespoon(s) Minced Parsley
2/3 Cup(s) Dark rum
1/4 Cup(s) Minced shallots
1 Tablespoon(s) Fresh lime juice
1/2 Teaspoon(s) Crushed red pepper
1/2 Teaspoon(s) Salt
Sliced shallots, for garnish
Potatoes, for garnish
Combine 1/3 cup rum, 2 tbsp shallots, 2 tsp lime juice and 1/4 tsp
redpepper in shallow dish. Marinate steaks in rum mixture, 30-60
minutes,turning occasionally. Preheat broiler. Bring remaining ru m and
shallotsto boil in small saucepan over medium heat; simmer 2 minutes.
Stir inremaining lime juice and red pepper. Reduce heat to low.
Gradually whiskin butter, 1 piece at a time, until mixtu re thickens.
Stir in parsley.Sprinkle both sides of steak with salt. Place steaks in
shallow roastingpan. Brush steak top with half of rum butter. Broil
steaks 5 minutes.Turn steaks, brush with re maining rum butter and
broil 6 minutes longerfor rare, or to desired doneness. Place steaks on
platter; spoon overpan drippings. Let stand a few minutes before
serving. Serve withshallots and smal l potatoes, if desired.Recipe by:
Rums of Puerto Rico Posted to MC-Recipe Digest V1 #579 by"Master Harper
Gaellon" <firstname.lastname@example.org> on Apr 19, 1997
Nutrition (calculated from recipe ingredients)
Calories From Fat: 2
Total Fat: <1g