Honey-Ancho-Glazed Beef Tenderloin

Honey-Ancho-Glazed Beef Tenderloin

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From: Diabetic Living Magazine

Tender beef is brushed with a spicy-sweet, honey-chile pepper glaze and grilled slowly over wood chips. As the wood chips heat up, their smokes lends incredible flavor to the meat.

Ingredients 10 servings

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Original recipe yields 10 servings
US
Metric
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  • 2 to 3 cups cherry wood chips
  • ¼ cup honey
  • 1 tablespoon ground ancho chile pepper or chili powder (see Tip)
  • 2 teaspoons canola oil
  • 1 2½ to 3-pound beef tenderloin, trimmed of fat
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • Watercress, key limes, kumquats and/or tangerine wedges (optional)

Preparation

  • Prep

  • Ready In

  1. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain before using.
  2. In a small saucepan, combine honey and chile pepper or chili powder. Cook and stir over medium-low heat until heated through. Remove from heat; stir in oil. Brush some of the mixture over the beef tenderloin. Season beef with black pepper and salt.
  3. For a charcoal grill, arrange preheated coals around a drip pan. Test for medium heat above the drip pan. Sprinkle wood chips over coals. Pour 1 inch of water into the drip pan. Place roast on grill rack directly over the drip pan. Cover and grill for 40 to 50 minutes or until an instant-read thermometer inserted near the center of the roast registers 135°F, brushing with honey mixture occasionally during the first 20 minutes of grilling. Discard any remaining honey mixture.
  4. Remove meat from grill; cover with foil. Let stand for 10 to 15 minutes before slicing. The temperature after standing should be 145°F for medium-rare. Transfer to a serving platter. If desired, garnish with watercress, key limes, kumquats and tangerine wedges.
  • Tip: To grind ancho chile peppers, place dried, seeded and stemmed ancho chile peppers in a blender. Cover and blend until ground.

Nutrition information

  • Serving size: 3½ ounces cooked beef
  • Per serving: 168 calories; 7 g fat(2 g sat); 0 g fiber; 7 g carbohydrates; 18 g protein; 7 mcg folate; 52 mg cholesterol; 7 g sugars; 232 IU vitamin A; 1 mg vitamin C; 9 mg calcium; 2 mg iron; 164 mg sodium; 287 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 3 lean protein, ½ fat, ½ other carbohydrate

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