Grilled Beef Tenderloin with Ancho-Jalapeño Butter

Ingredients

• 1 tablespoon(s) sweet smoked paprika
• 8 thick slices of crusty bread
• 2 stick(s) unsalted butter
• Kosher salt
• 2 tablespoon(s) dark brown sugar
• 1 teaspoon(s) freshly ground pepper
• 3 teaspoon(s) ancho chile powder
• + 3 more ingredients
• • 2 medium shallots
  • 3 1/2-pound beef tenderloin
  • 2 jalapeños

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