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.