Grilled Beef Tenderloin with Ancho-Jalapeńo Butter
Grilled Beef Tenderloin with Ancho-Jalapeńo Butter might be just the main course you are searching for. One portion of this dish contains about 23g of protein, 20g of fat, and From preparation to the plate, this recipe takes roughly 45 minutes. The Fourth Of July will be even more special with this recipe. Head to the store and pick up pepper, beef tenderloin, paprika, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.
Instructions
Set up a grill for indirect grilling, with the coals on one side, and heat to 45
In a bowl, mix the butter, shallots, jalapeos 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 13
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-jalapeo butter. Slice the remaining butter and transfer to a plate.
Slice the beef and serve with the toasts and ancho-jalapeo butter.