We have a jalapeno plant and a serrano that have managed to cross pollinate and make the craziest little peppers. The ones on the original jalapeno plant are not as spicy as the ones on the serrano plant, but they all look exactly the same. The plants are producing like crazy, so I decided to pickle the first batch and start looking for something to do with them. I decided to do one of Joanna Gaines’ recipes because of how easy it looked. Of course when I went to cook the meat in the oven, the oven stopped working. We decided to grill it instead, which definitely turned out to be the best decision. It added a great smoky flavor to an already tasty marinade. We paired this with tomatoes cooked in thyme, garlic, and olive oil for a quick weeknight dinner that lasted for killer lefftovers the next day!

Beef Tenderloin

• 1/2 cup soy sauce
• 1/2 cup Worcestershire sauce
• 1/2 cup brine from pickled jalapenos
• 2 tbsp steak seasoning
• one 3 – 3.5 lb beef tenderloin
• 1 tbsp room temp salted butter

Pickled Jalapeno Sour Cream

• 2 cups sour cream
• 3 tbsp drained and finely chopped pickled jalapenos
• salt and pepper

Combine the wet ingredients and the steak seasoning in a large zip-lock bag with the beef. Let it marinate in the fridge overnight, turning every so often to distribute the marinade.

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Remove the beef from the bag and discard the marinade. Blot dry, and let stand at room temp for an hour.

While the beef is resting, go ahead and make your sour cream. This needs to sit in the fridge for an hour or so to let the flavor develop.

Pre-heat the grill, and put the salted butter on top of the roast. Let the beef cook for 20-25 minutes, turning every so often. Let it rest a few minutes before slicing!

Serve the beef sliced with a good dollop of sour cream on top!