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
- 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.
- 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.
- 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.
- 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.
- 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)