Beef Tenderloin Filets with Habanero Butter
This recipe expertly guides you through preparing beef tenderloin filets using the reverse sear method, resulting in incredibly tender meat with a perfect crust. It's complemented by a vibrant, spicy habanero-lime butter, creating a balanced and intensely flavorful dish.
Equipment
- 1 Instant-Read Thermometer Crucial for precise internal temperature control with reverse searing.
- 1 Large Cast Iron Skillet Essential for achieving a deep, even sear due to its high heat retention.
- 1 Roasting pan with wire rack For elevated cooking in the oven, ensuring even heat circulation during the slow roast.
- 1 Whisk For emulsifying and combining ingredients for the habanero butter.
- 1 Basting spoon For spooning melted butter over the steaks during the final sear.
Ingredients
Main
- 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
Instructions
- 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.
Notes
Mastering the reverse sear technique is key here; it ensures the tenderloin cooks evenly to your desired doneness before a quick, high-heat sear develops a beautiful crust. Always allow adequate resting time for the steaks after both the oven and the sear – this allows the juices to redistribute, ensuring a succulent bite. For the habanero butter, adjust the amount of habanero to your preference for heat; you can also char the habanero slightly before mincing for a smokier flavor. Ensure your cast-iron skillet is smoking hot before adding the oil and steaks to achieve an immediate, deep sear without overcooking the interior.