Chipotle Rubbed Tenderloin Of Beef

7 pounds tenderloin of beef, trimmed

2 teaspoons freshly cracked black pepper

2 teaspoons sugar

3 canned chipotle peppers in adobo, diced

1 tablespoon dry mustard

2 tablespoons brown sugar

1 tablespoon chopped shallots

1 tablespoon chopped garlic

1 teaspoon sea salt

Score top of tenderloin slightly with sharp knife. Combine all dry and wet ingredients and mix well. Spread all over tenderloin.

Cover and refrigerate for at least 2 hours. Grill over hot grill to an internal temperature of 130 degrees.