Grilled Beef Tenderloin With Ancho Jalapeno Butter Recipes

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING

Steps:

• Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
• Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
• Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

SOUTHWEST BEEF TENDERLOIN WITH JALAPENO HOLLANDAISE SAUCE

Steps:

• Take beef from fridge and let it come to room temperature (about 20 min.)Preheat grill using a medium temperature
• Prepare House Spice and set aside.
• Prepare Jalapeno Hollandaise by melting butter over low heat in saucepan. Cool slightly. Skim foam from top of melted butter. Using a small ladle, carefully remove clear butter from saucepan, leaving remaining "milky" liquid to discard. Reserve clarified butter.
• Place shallot, jalapeno pepper, chopped cilantro and white wine in a small saucepan. Bring to a simmer over medium heat. Reduce heat and simmer over low heat until almost all of the liquid has evaporated. Remove from heat and cool. Prepare a double boiler by placing a stainless steel bowl over a pot of lightly simmering water. Do not let bottom of the bowl touch the water.
• Add egg yolks, water and lemon juice, whisk vigorously until mixture thickens and turns pale yellow. Remove bowl from the pot. Add the clarified butter slowly while whisking vigorously until all the butter is incorporated.
• Whisk in hot pepper sauce. Stir in cooled shallot/jalapeno pepper mixture and parsley. Season with salt and fresh ground black pepper. Reserve keeping slightly warm until use.
• Dust tenderloin filets lightly with House Spice. Place on preheated grill and cook to desired temperature (med. rare is 130 degrees, then let it rest off the grill which will raise the temp another 5-10 degrees). Transfer grilled tenderloin fillets to warm serving plates and top with Jalapeno Hollandaise Sauce.