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    You are in: Home / Recipes / Grilled Beef Tenderloin With Ancho-Jalapeno Butter Recipe
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    Grilled Beef Tenderloin With Ancho-Jalapeno Butter

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Manami's Note:

    There are larger cuts of beef but none feeds so many people so quickly and/or so delicioulsy. Nick Fauchald serves sliced tenderloin alongside grilled bread smeared with chile butter & charred cherry tomatoes. Food & Wine Magazine, June 2008 edition. Recipe from: Easy Grilling: 5 Techniques for the Lazy Griller, Easy Grilling, Pairing of the Day. The tenderloin needs 10 minutes of resting time and make the butter and refrigerate for 15 minutes.

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    Ingredients:

    Servings:

    Units: US | Metric

    ANCHO-CHILE BUTTER

    RUB FOR TENDERLOIN

    Directions:

    1. 1
      ANCHO-CHILE BUTTER:.
    2. 2
      Set up a grill for indirect grilling, with the coals on one side, and heat to 450°F.
    3. 3
      In a bowl, mix the butter, shallots, jalapenos and chile powder; season with salt.
    4. 4
      Transfer to a sheet of plastic wrap and roll into a 1 1/2-inch-thick log; refrigerate for 15 minutes.
    5. 5
      RUB FOR TENDERLOIN:.
    6. 6
      In a bowl, mix the brown sugar, paprika, pepper and 1 tablespoon of salt.
    7. 7
      Rub the beef with the spice mixture.
    8. 8
      Oil, or spray, the grate and grill the beef directly over the coals, turning, until charred, 12 minutes.
    9. 9
      Move the beef away from the coals.
    10. 10
      Cover and grill for 25 minutes, or until an instant-read thermometer inserted in the thickest part of the beef registers 130°F.
    11. 11
      Transfer to a carving board; let rest for 10 minutes.
    12. 12
      Grill the bread directly over the coals until toasted.
    13. 13
      Spread the bread with half of the ancho-jalapeno butter.
    14. 14
      Slice the remaining butter and transfer to a plate.
    15. 15
      Slice the beef and serve with the toasts and ancho-jalapeno butter.
    16. 16
      *Serve with a rich, curranty red blend: 2006 Henry’s Drive Pillar Box Red.

    Ratings & Reviews:

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    Nutritional Facts for Grilled Beef Tenderloin With Ancho-Jalapeno Butter

    Serving Size: 1 (247 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 813.1
     
    Calories from Fat 485
    59%
    Total Fat 53.9 g
    82%
    Saturated Fat 26.3 g
    131%
    Cholesterol 182.8 mg
    60%
    Sodium 488.4 mg
    20%
    Total Carbohydrate 38.4 g
    12%
    Dietary Fiber 2.7 g
    10%
    Sugars 3.7 g
    15%
    Protein 42.0 g
    84%

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