BEEF TENDERLOIN FILETS WITH HABANERO BUTTER

Beef Tenderloin Filets with Habanero Butter image

Provided by Guy Fieri

Time 50m

Yield 4 servings

Number Of Ingredients 12

One 2-pound center-cut beef tenderloin, cut into four 2-inch steaks
Kosher salt and fresh cracked black pepper
1 tablespoon grapeseed oil
4 tablespoons unsalted butter
1 stick unsalted butter, room temperature
1 habanero, seeded, minced
Zest and juice of 1 lime
2 tablespoons minced shallot
2 tablespoons minced roasted garlic, see Cook's Note
1 tablespoon minced parsley
1 teaspoon kosher salt
4 to 5 turns fresh ground black pepper

Steps:

For the beef tenderloin: Put a rack in the center of the oven and preheat to 150 degrees F, or lowest temperature setting. Season the steaks liberally all over with salt and pepper. Place on a rack over a roasting pan and cook until an instant-read thermometer reads 125 degrees F when inserted into the thickest part of a steak, about 90 minutes. Rest for 10 minutes.
Meanwhile, make the habanero butter: Whisk together the butter, habanero, lime zest and juice, shallot, roasted garlic, parsley, salt and pepper. Refrigerate, covered, to firm up slightly.
Set a large cast-iron skillet over high heat. Get it extremely hot, and then add the grapeseed oil. Add the rested steaks and cook for 1 minute to add color, turn and cook 1 minute on the second side. Add the butter; as soon it starts to melt spoon it over the meat, and then immediately remove the steaks from pan. Rest 8 minutes and serve with the habanero butter on top.