Paprika-Rubbed Tenderloin with Citrus-Mustard Butter

• Four 7-ounce beef tenderloin steaks, about 1 1/2 inches thick
• Olive oil
• 1 1/2 tablespoons hot smoked paprika
• Kosher salt
• 2 tablespoons yellow miso paste
• 2 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons fresh lime juice, plus 1/2 teaspoon finely grated lime zest
• 1/2 tablespoon dry mustard powder
• 1/2 tablespoon fresh orange juice
• 1/4 teaspoon kecap manis (see Note)
• 1/4 teaspoon sweet smoked paprika
• 1 stick unsalted butter

1. Preheat the oven to 200.
2. Rub the steaks with olive oil and sprinkle them with the hot paprika, rubbing to coat.
3. Season the steaks with salt and transfer them to a small roasting pan.
4. Roast for about 1 1/2 hours, until an instant-read thermometer inserted in the thickest part of the steaks registers 125 for medium-rare.
5. Meanwhile, in a mini food processor, puree the miso with the soy sauce, lime juice and zest, mustard powder, orange juice, kecap manis and sweet paprika.
6. In a medium saucepan, melt the butter.
7. Add the miso mixture and whisk over moderate heat until smooth and creamy, about 1 minute.
8. Keep warm over low heat.
9. In a skillet, heat 1 tablespoon of olive oil.
10. Add the steaks and cook over high heat, turning once, until browned, 4 minutes total.
11. Transfer the steaks to plates and serve with the citrus-mustard butter.

beef tenderloin, olive oil, paprika, kosher salt, yellow miso, soy sauce, lime juice, mustard powder, orange juice, manis, sweet smoked paprika, butter

Taken from www.foodandwine.com/recipes/paprika-rubbed-tenderloin-with-citrus-mustard-butter (may not work)