Grilled Beef Tenderloin With Ancho-Jalapeno Butter Recipe

Name: Grilled Beef Tenderloin With Ancho-Jalapeno Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 cup unsalted butter, softened, 2 medium shallots, minced, 2 jalapenos, minced, 3 teaspoons dried ancho chile powder, and more.

Yes, Grilled Beef Tenderloin With Ancho-Jalapeno 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.

Grilled Beef Tenderloin With Ancho-Jalapeno Butter

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