There are bigger cuts of beef, but none feeds so many people so quickly. Nick Fauchald serves sliced tenderloin alongside grilled bread smeared with chile butter.

Recipe by Food & Wine June 2008

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Credit: © Tina Rupp

Recipe Summary

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Set up a grill for indirect grilling, with the coals on one side, and heat to 450°. In a bowl, mix the butter, shallots, jalapeńos 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.

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  • 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-jalapeńo butter. Slice the remaining butter and transfer to a plate.

  • Slice the beef and serve with the toasts and ancho-jalapeńo butter.

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