Chipotle and Garlic Butter with Lime and Cilantro
By America's Test KitchenPublished on March 9, 2011
Time
25 minutes
Yield
Serves 8 (Makes about 8 tablespoons)
Ingredients
5 tablespoons unsalted butter, softened1 medium canned chipotle chili in adobo, seeded and minced, with 1 teaspoon adobo sauce1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)1 teaspoon honey 1 teaspoon grated zest from 1 lime1 tablespoon minced fresh cilantro leaves ½ teaspoon table salt
Instructions
- Combine all ingredients in medium bowl.
Time
25 minutesYield
Serves 8 (Makes about 8 tablespoons)Ingredients
Ingredients
Ingredients
Why This Recipe Works
When devising a no-fuss recipe for perfectly cooked roast beef tenderloin, we chose to work with Chateaubriand, the smaller center-cut roast. We reversed the usual cooking process for our tenderloin recipe, roasting first and then searing, to eliminate the ring of overdone meat just below the crust and give the roast a ruby coloring from edge to edge. Salting the meat and rubbing it with softened butter helped it hold on to its juices and gave it richness.
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