- 2 sticks unsalted butter, softened
- 2 medium shallots, minced
- 2 jalapeños, minced
- 3 teaspoons ancho chile powder
- Kosher salt
- 2 tablespoons dark brown sugar
- 1 tablespoon sweet smoked paprika
- 1 teaspoon freshly ground pepper
- One 2 1/2-pound beef tenderloin, tied
- 8 thick slices of crusty bread
- Set up a grill for indirect grilling, with the coals on one side, and heat to 450°. In a bowl, mix the butter, shallots, jalapeños 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.
- In a bowl, mix the brown sugar, paprika, pepper and 1 tablespoon of salt. Rub the beef with the spice mixture. Oil 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°. 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-jalapeño butter. Slice the remaining butter and transfer to a plate.
- Slice the beef and serve with the toasts and ancho-jalapeño butter.
A rich red blend, such as a Shiraz-Cabernet Sauvignon-Merlot from Australia.
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