Ingredients

• 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

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Instructions

1. 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.
2. 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.
3. 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.