Tenderloin Steaks with Lime Butter

Temps des Fêtes 2007
food and drink

BY: Jennifer McLagan

Beef tenderloin is a very lean cut so matching it with the lime butter adds some tasty fat. The richness of the butter is counterbalanced by the lime zest and juice. Remember to take the butter out of the refrigerator before cooking the steaks.

¾ cup (175 mL) soft unsalted butter
2 limes
1 tsp (5 mL) finely grated fresh ginger
2 tbsp (25 mL) finely chopped coriander
Sea salt and freshly ground pepper
6 beef tenderloin steaks, 2 inches (5 cm) thick
3 tbsp (45 mL) olive oil

1. Place the softened butter in a bowl. Finely grate the zest of both limes, and then juice them. Add all the zest, half the juice and the grated ginger to the butter. Using a wooden spoon, blend the ingredients well, then mix in 1 tbsp (15 mL) chopped coriander and season to taste with salt and pepper.

2. Place the lime butter on a piece of parchment paper and roll into a thick log 6 inches (15 cm) long. Twist the ends of the parchment paper and then refrigerate until firm.

3. One hour before cooking, remove the steaks from the refrigerator and place them in a dish. Blend the remaining lime juice and coriander, then whisk in the olive oil, season with salt and pepper. Pour over the steaks, turning to coat and let marinate 1 hour.

4. Remove the lime butter from the refrigerator and preheat the broiler to high.

5. Remove the steaks from the marinade and broil them 8 to 10 minutes, for rare to medium-rare, turning once and basting with the marinade.

6. Transfer the cooked steaks to a warmed serving plate. Top with thick slices of the lime butter, cover with foil and let rest for 5 minutes.

7. Serve the steaks with butter and juices.

Serves 6

What to Serve