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

1. ANCHO-CHILE BUTTER:.
2. Set up a grill for indirect grilling, with the coals on one side, and heat to 450F.
3. In a bowl, mix the butter, shallots, jalapenos and chile powder; season with salt.
4. Transfer to a sheet of plastic wrap and roll into a 1 1/2-inch-thick log; refrigerate for 15 minutes.
5. RUB FOR TENDERLOIN:.
6. In a bowl, mix the brown sugar, paprika, pepper and 1 tablespoon of salt.
7. Rub the beef with the spice mixture.
8. Oil, or spray, the grate and grill the beef directly over the coals, turning, until charred, 12 minutes.
9. Move the beef away from the coals.
10. Cover and grill for 25 minutes, or until an instant-read thermometer inserted in the thickest part of the beef registers 130F.
11. Transfer to a carving board; let rest for 10 minutes.
12. Grill the bread directly over the coals until toasted.
13. Spread the bread with half of the ancho-jalapeno butter.
14. Slice the remaining butter and transfer to a plate.
15. Slice the beef and serve with the toasts and ancho-jalapeno butter.
16. *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)