Grilled Beef Tenderloin With Ancho-Jalapeńo Butter

• 2 unsalted butter, softened
• 2 shallots, minced
• 2 jalapenos, minced
• 3 teaspoons ancho chile powder
• Kosher salt
• 2 tablespoons dark brown sugar
• 1 tablespoon sweet smoked paprika
• 1 teaspoon freshly ground pepper
• 3 1/2-pound beef tenderloin, tied
• 8 thick slices of crusty bread

1. Set up a grill for indirect grilling, with the coals on one side, and heat to 450u0b0. In a bowl, mix the butter, shallots, jalapenos and chile powder; season with salt. Transfer to a sheet of plastic wrap and roll into a 1 1/2-inch-thick log; refrigerate for 15 minutes.
2. In a bowl, mix the brown sugar, paprika, pepper and 1 tablespoon of salt. Rub the beef with the spice mixture. Oil the grate and grill the beef directly over the coals, turning, until charred, 12 minutes.
3. Move the beef away from the coals. Cover and grill for 25 minutes, or until an instant-read thermometer inserted in the thickest part of the beef registers 130u0b0. Transfer to a carving board; let rest for 10 minutes.
4. Grill the bread directly over the coals until toasted. Spread the bread with half of the ancho-jalapeno butter. Slice the remaining butter and transfer to a plate.
5. Slice the beef and serve with the toasts and ancho-jalapeno butter.

unsalted butter, shallots, ancho chile powder, kosher salt, brown sugar, sweet smoked paprika, freshly ground pepper, beef tenderloin, crusty bread

Taken from www.myrecipes.com/recipe/grilled-beef-tenderloin-with-ancho-jalapeo-butter (may not work)