Honey-Ancho-Glazed Beef Tenderloin

At least 1 hour before grilling, soak wood chips in enough water to cover. Drain before using.

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.

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 degrees F, brushing with honey mixture occasionally during the first 20 minutes of grilling. Discard any remaining honey mixture.

Remove meat from grill; cover with foil. Let stand for 10 to 15 minutes before slicing. The temperature after standing should be 145 degrees F for medium-rare. Transfer to a serving platter. If desired, garnish with watercress, key limes, kumquats and tangerine wedges.