Grilled Beef Tenderloin With Ancho-Jalapeno Butter

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Total Time
1hr 5mins
Prep
20 mins
Cook
45 mins

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

Nutrition

Directions

  1. ANCHO-CHILE BUTTER:.
  2. Set up a grill for indirect grilling, with the coals on one side, and heat to 450°F.
  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 130°F.
  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 Henry’s Drive Pillar Box Red.