Serves 16
70 min
Grilled Beef Tenderloin With Ancho-Jalapeño Butter
Recipe GLPR9518d99e1e7c37
A stunning centerpiece featuring a perfectly grilled beef tenderloin, seasoned with warm spices and topped with a compound butter infused with roasted ancho chiles, jalapeños, and caramelized shallots. The ancho-jalapeño butter melts over the hot meat, creating a rich, smoky, and subtly spicy crust. Serve with crusty bread to soak up the pan juices.
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Ingredients
2 sticks unsalted butter, softened
2 medium shallots, minced
2 jalapeños, minced
3 teaspoons ancho chile powder
Kosher salt, to taste
2 tablespoons dark brown sugar
1 tablespoon sweet smoked paprika
1 teaspoon freshly ground black pepper
2½ pound One 2 1/2-pound beef tenderloin, tied
8 thick slices of crusty bread
Directions
Prepare the compound butter: In a small bowl, combine the softened butter, minced shallots, minced jalapeños, ancho chile powder, 1 teaspoon of kosher salt, brown sugar, smoked paprika, and black pepper. Mix until well blended and uniform in color. Transfer the mixture to a piece of plastic wrap, roll it into a log, and refrigerate until firm, at least 30 minutes.
Preheat your grill to high heat (about 450°F). Allow the grates to become very hot.
Pat the beef tenderloin dry with paper towels. Season the entire surface generously with kosher salt and black pepper on all sides.
Place the seasoned tenderloin on the hot grill grates. Sear for 4–5 minutes on the first side without moving it, allowing a flavorful crust to form.
Turn the tenderloin and sear for another 4–5 minutes on the second side.
Continue turning and searing the remaining sides until all surfaces are browned, about 3–4 minutes per side for the edges.
Reduce the grill temperature to medium (about 350°F) or move the tenderloin to a cooler zone of the grill. Continue cooking for 15–20 minutes, turning occasionally, until the internal temperature reaches 145°F for medium-rare when measured with a meat thermometer inserted into the thickest part.
Transfer the grilled tenderloin to a cutting board and allow it to rest for 5–10 minutes before slicing.
While the beef rests, slice the compound butter into pats.
Lightly grill the bread slices for 1–2 minutes per side until they are toasted and have light grill marks.
Slice the beef tenderloin into individual portions. Top each slice with a pat of ancho-jalapeño butter, allowing it to melt over the hot meat. Serve immediately with the grilled bread.
