Grilled Beef Tenderloin Steaks with Roasted Garlic and Ancho Chile Butter

Directions

1. 1Heat grill. Place chile in small bowl; add enough boiling water to cover. Let stand 15 minutes or until softened. Drain; reserve 1/2 teaspoon of the liquid. Pat chile dry with paper towel; finely chop.
2. 2In small bowl, combine chile and remaining butter ingredients, adding 1/2 teaspoon of the reserved chile water; blend well. Place butter mixture on sheet of plastic wrap; shape into log. Wrap; refrigerate while preparing garlic and steaks.
3. 3Cut top portion off garlic bulbs; wrap in sheet of foil. When ready to grill, place wrapped garlic on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until garlic skin turns brown and cloves in bulb are tender when pierced with sharp knife.
4. 4Meanwhile, rub both sides of steak with oil; sprinkle with 1/2 teaspoon salt and pepper. Place steaks on grill. Cook 9 to 14 minutes or until of desired doneness, turning once or twice.
5. 5To serve, squeeze pulp from garlic cloves. Cut ancho chile butter log into slices. Top steaks with slices of butter and garlic.