Grilled Beef Tenderloin With Ancho-Jalapeńo Butter

Name: Grilled Beef Tenderloin With Ancho-Jalapeńo Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 unsalted butter, softened; 2 shallots, minced; 2 jalapenos, minced; 3 teaspoons ancho chile powder; Kosher salt; 2 tablespoons dark brown sugar; 1 tablespoon sweet smoked paprika; 1 teaspoon freshly ground pepper; 3 1/2-pound beef tenderloin, tied; 8 thick slices of crusty bread

Servings: persons

1
Set up a grill for indirect grilling, with the coals on one side, and heat to 450u00b0. 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.
2
In a bowl, mix the brown sugar, paprika, pepper and 1 tablespoon of salt. Rub the beef with the spice mixture. Oil the grate and grill the beef directly over the coals, turning, until charred, 12 minutes.
3
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 130u00b0. Transfer to a carving board; let rest for 10 minutes.
4
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.
5
Slice the beef and serve with the toasts and ancho-jalapeno butter.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 unsalted butter, softened, 2 shallots, minced, 2 jalapenos, minced, 3 teaspoons ancho chile powder, and more.

Yes, Grilled Beef Tenderloin With Ancho-Jalapeńo Butter falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!