Name: Chipotle and Garlic Butter with Lime and Cilantro
Total time: 25 min
Ingredients: 5 tablespoons unsalted butter , softened; 1 medium canned chipotle chili in adobo , seeded and minced, with 1 teaspoon adobo sauce; 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon); 1 teaspoon honey; 1 teaspoon grated zest from 1 lime; 1 tablespoon minced fresh cilantro leaves; 1/2 teaspoon table salt

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.

Instructions

Combine all ingredients in medium bowl.