Beef Tenderloin With Aromatic Thai Spices

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1/4 cup plus 2 tablespoons vegetable oil

4 cloves garlic, thinly sliced

4 8-ounce beef tenderloin steaks (about 1 1/2 inches thick)

2 shallots, thinly sliced

8 1-inch rosemary sprigs

10 thyme sprigs

7 kaffir lime leaves, chopped

6 1-inch strips of orange zest

2 tablespoons Asian fish sauce

1/3 cup low-sodium soy sauce

10 dried Thai chiles, coarsely chopped

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

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