El Yunque Mignon with Rum Butter
4 beef tenderloin steaks (filet mignons), about 6 oz each and 1 1/2 inches thick
3 tablespoons cold butter cut into 6 pieces
1 tablespoon minced parsley
2/3 cup Puerto Rican dark rum
1/4 cup minced shallots or onions
1 tablespoon fresh lime juice
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
Sliced shallots, small potatoes for garnish (optional)
Combine 1/3 cup rum, 2 tablespoons shallots, 2 teaspoons lime juice and 1/4 teaspoon red pepper in shallow dish or pie plate.
Place steaks in rum mixture, 30 to 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 until desire doneness. Place steak on platter; spoon over pan drippings. Let stand a few minutes before serving. Serve with shallots and small potatoes if desired.
Makes 4 servings
Courtesy of Tourism of Puerto Rico, Rums of Puerto Rico