Recipe by Manami
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.
- 1 cup unsalted butter, softened
- 2 medium shallots, minced
- 2 jalapenos, minced
- 3 teaspoons dried ancho chile powder
- kosher salt
RUB FOR TENDERLOIN
- 2 tablespoons dark brown sugar
- 1 tablespoon sweet smoked paprika
- 1 teaspoon fresh ground pepper
- 2 1⁄2 lbs beef tenderloin, tied
- 8 slices crusty bread, thick slices
Directions See How It's Made
- ANCHO-CHILE BUTTER:.
- Set up a grill for indirect grilling, with the coals on one side, and heat to 450°F.
- 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.
- RUB FOR TENDERLOIN:.
- In a bowl, mix the brown sugar, paprika, pepper and 1 tablespoon of salt.
- Rub the beef with the spice mixture.
- Oil, or spray, the grate and grill the beef directly over the coals, turning, until charred, 12 minutes.
- 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 130°F.
- Transfer to a carving board; let rest for 10 minutes.
- 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.
- Slice the beef and serve with the toasts and ancho-jalapeno butter.
- *Serve with a rich, curranty red blend: 2006 Henry’s Drive Pillar Box Red.