- 4
- 30 mins
Ingredients
- 2 Tbsp. cumin seeds
- 1 Tbsp. light brown sugar
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 2 Tbsp. unsalted Butter, softened
- 1 Tbsp. minced chipotle in adobo sauce
- 1 tsp. minced garlic
- 4 beef tenderloin filets 1 1/2 inches thick (4-6 oz each)
- 2 tsp. olive oil
Preparation
Step 1
Preheat grill to medium high, brush grill grate with oil.
For the rub, toast cumin seeds in a skillet over medium low heat, stirring frequently until fragrant, about 1-2 minutes. Transfer seeds to a small bowl to cool 5 minutes. Stir in brown sugar, salt and pepper; set aside.
For the filets, combine butter, chipotle and garlic in small bowl. Shape butter mixture into a log and wrap in plastic wrap; refrigerate until ready to serve. Score both sides of filets, then brush both sides with oil. Coat both sides of filet with rub, pressing to adhere.
Grill filets covered, 5-6 minutes per side for medium rare. Transfer filets to a plate, tent with foil and rest for 5 minutes.
Divide chipotle butter among the filets and serve