Smoked Beef Tenderloin


  • Yield: Serves 8
  • INGREDIENTS

  • 1 whole beef tenderloin (about 4 pounds trimmed)
  • Smoked salt or coarse kosher or sea salt
  • Cracked black peppercorns or coarsely ground black pepper
  • 1 to 2 tablespoons extra virgin olive oil, plus 1 tablespoon for basting

Directions:

Step 1: Set up your smoker according to the manufacturer’s instructions and preheat to 300 degrees.
Step 2: Place the tenderloin on a rimmed baking sheet and season very generously on all sides with salt and pepper. Drizzle the tenderloin on all sides with olive oil, rubbing it into the meat. Place the tenderloin (without the baking sheet) in the smoker and add the wood as specified by the manufacturer. 
Step 3: Smoke the tenderloin for 45 minutes, or until the internal temperature is about 125 degrees.
Step 4: Transfer the tenderloin to a cutting board and let it rest for 10 minutes. (Loosely drape a sheet of foil over it to keep it warm. Do not bunch the foil around the meat or the crust will get soggy.) Thinly slice the tenderloin crosswise and take time to admire the smoke ring before you serve it. This just may be the best beef tenderloin you’ll ever taste.

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