Hatch Valley Green Chilli Tenderloins

2 6oz Concord Beef Grass-Fed Tenderloins
Ground Cumin
Pink Salt and Pepper to taste
Extra Virgin Olive Oil
Kerry Gold Butter
1 Small package Fresh Thyme (removed from stems) discard stems
2 Small Cans Hatch Valley Green Chillies
1 Small Bunch Fresh Cilantro
1. Steak: Remove Tenderloins from package, rinse with cool water, pat dry with a paper towel. Dry rub steaks with cumin pink salt and and pepper
2. In a Saute pan at medium high heat Pan sear in olive oil and butter (three tablespoons each) until each side of the tenderloins are seared to a golden brown crust on each side. Cook to Rare and set aside to rest.
3. In the same pan and three tablespoons butter, fresh thyme, green chilies (drained), juice and lime zest of the limes add salt and pepper to taste and about a quarter cup of finely chopped fresh chopped cilantro, simmer gently.
4. Thinly slice tenderloin and serve with a few tablespoons of the warm Green Chilli sauce.