Grilled Beef Tenderloin with Ancho-Jalapeño Butter

Grilled Beef Tenderloin with Ancho-Jalapeño Butter
Photo by Tina Rupp

Ingredients

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

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

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