2/3 cup Puerto Rican dark rum
1 tablespoon lime juice
4 beef tenderloin steaks
3 tablespoons butter
1/4 cup minced shallots
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1 tablespoon minced parsley
Combine half of rum, shallots, lime juice and pepper in shallow dish. Add steaks. Marinate 30 TO 60 minutes, turning once. Sprinkle with salt.
Heat remaining rum, shallots, lime juice and pepper in small pan on preheated outdoor grill. Stir in butter a small piece at a time. Stir in parsley.
Brush steaks with half of rum butter and grill 8 to 10 minutes. Turn and brush with remaining rum butter. Grill another 8 minutes or until desired doneness.