Grilled Beef Tenderloin With Ancho-Jalapeno Butter

Ingredients

ANCHO-CHILE BUTTER

• 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

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.