||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
||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.
||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.
||Thinly slice tenderloin and serve with a few tablespoons of the warm Green Chilli sauce.