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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.




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