Grilled Beef Tenderloin With Ancho-Jalapeno Butter
- 1 cup unsalted butter, softened
- 2 medium shallots, minced
- 2 jalapenos, minced
- 3 teaspoons dried ancho chile powder
- kosher salt
- 2 tablespoons dark brown sugar
- 1 tablespoon sweet smoked paprika
- 1 teaspoon fresh ground pepper
- 2 12 lbs beef tenderloin, tied
- 8 slices crusty bread, thick slices
- ANCHO-CHILE BUTTER:.
- Set up a grill for indirect grilling, with the coals on one side, and heat to 450F.
- 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.
- RUB FOR TENDERLOIN:.
- In a bowl, mix the brown sugar, paprika, pepper and 1 tablespoon of salt.
- Rub the beef with the spice mixture.
- Oil, or spray, 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 130F.
- 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.
- *Serve with a rich, curranty red blend: 2006 Henrys Drive Pillar Box Red.
unsalted butter, shallots, jalapenos, chile powder, kosher salt, brown sugar, sweet smoked paprika, fresh ground pepper, beef tenderloin, crusty bread
Taken from www.food.com/recipe/grilled-beef-tenderloin-with-ancho-jalapeno-butter-309519 (may not work)