Grilled Beef Tenderloin with Ancho-Jalapeńo Butter

Grilled Beef Tenderloin with Ancho-Jalapeńo Butter
Photo by © Tina Rupp

Ingredients

  • 2 medium shallots, minced
  • Kosher salt
  • 2 medium shallots, minced
  • 2 sticks unsalted butter, softened
  • 2 sticks unsalted butter, softened
  • Kosher salt
  • 8 thick slices of crusty bread
  • + 13 more ingredients
    • 8 thick slices of crusty bread
    • 3 1/2-pound beef tenderloin, tied
    • 3 1/2-pound beef tenderloin, tied
    • 2 tablespoons dark brown sugar
    • 1 tablespoon sweet smoked paprika
    • 2 tablespoons dark brown sugar
    • 1 tablespoon sweet smoked paprika
    • 1 teaspoon freshly ground pepper
    • 1 teaspoon freshly ground pepper
    • 2 jalapeos, minced
    • 2 jalapeos, minced
    • 3 teaspoons ancho chile powder
    • 3 teaspoons ancho chile powder

Set up a grill for indirect grilling, with the coals on one side, and heat to 450°. In a bowl, mix the butter, shallots, jalapeńos 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 sug...

View full recipe at My Recipes

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