by Table 301 - Soby's New South Cuisine, Tastemaker in Residience
1⁄2 lb Butter
2 Tbsp Water
1⁄3 cup Heavy Cream
2 Tbsp *Habanero Hot Sauce
1 1⁄2 tsp Salt
*We use Marie Sharp’s hot sauce. You can use any brand you like.
For the Butter Sauce: Place 4 tablespoons butter, the water, and the heavy cream into a saucepan. Place the remaining butter into another saucepan. Bring the first pan just to a boil. Gently warm the second pan on medium-low until the butter is melted. Remove both pans from the heat. Pour the contents of the first pan into a blender and blend on high. While blending, drizzle in the melted butter, hot sauce, and salt. Keep the sauce warm over very low heat until ready to serve.
Finish the Dish: Slice each tenderloin into six equal pieces. Arrange three pieces on each plate with the mashed potatoes and sautéed broccolini. Finish with the butter sauce.
Pairing Suggestion: Chardonnay (New World, oak-aged). A few oak-aged Chardonnays have slightly smoky overtones that are perfect for this dish. Ask your retailer for a recommendation.