Smoked Beef Tenderloin

#beef #recipes #beeftenderloin

Smoked Beef Tenderloin on the Outlaw Patio

Beef Tenderloin is the most tender piece of beef you can cook. When it is cooked to a perfect mid-rare its packed full of moisture and great flavor!

***What You Need***
- 1 Beef Tenderloin
- Your favorite Beef Rub (Mississippi Grit)
- Several Cloves of Garlic
- Fresh Cracked Black Pepper
- 1/2 Cup Sour Cream
- 3 Tablespoons of drained Prepared Horseradish
- 2 Tablespoons of Mayo
- 1 Tablespoon of Chopped Chives
- 1 Teaspoon of Apple Cider Vinegar
- 1 Stick of Salted Butter
- Several Cloves of Garlic
- A few Sprigs of Rosemary

To start, we need to trim the Whole Beef Tenderloin. You can purchase a pre-trimmed Beef Tenderloin or trim yourself to save a little money. You want to start by trimming off any silver skin and expose as much meat as you can. This will allow you to see the seams that separate the chain and other muscles from the actual tenderloin. Once you get it trimmed to your liking, I recommend using butcher twine to tie up and fold up the thin end of the loin to make sure it cook as even as possible.

Now it's time get some seasoning on this beef tenderloin. We start off by getting a good coat of Swine Life "Mississippi Grit" on all sides. You want to start with a good salt, pepper, and garlic based rub. Once the "Mississippi Grit" is applied, we then used about 8 cloves of freshly minced garlic to coat all sides. This will need to be some what rubbed in and put on as even as possible. Finally we applied a good heavy coat of a course black pepper. Now it's time to get the pit fired up!

For this recipe we will be cooking on the https://outlawpatio.com/ . You can cook this recipe on any pit you would like and still turn out a great product. We loaded the fire basket up with some https://www.royaloak.com/ XL Lump Charcoal. This charcoal is huge and great for this offset pit. We started the fire with a few tumble weeds and let the pit come of to temp.

Once the pit came up to 300 Degrees, we placed the beef tenderloin on the rack opposite end of the pit from the fire. Now is a great time to put your https://www.thermoworks.com/ DOT set at 123 to nail that perfect Medium Rare. We also placed a small cast iron pot in the smoker with some garlic, rosemary, and butter to baste with throughout the cook process.

Now is a good time to whip up this Horseradish Cream Sauce. Its a simply recipe and adds a great punch to this Beef Tenderloin. You simply want to combine the sour cream, horseradish, mayo, chives, and cider vinegar. Give it a taste and add any salt and pepper if needed.

At the 30 minute mark, its time to check on this beef tenderloin. It should be sitting at about ther 85-90 degree range and will need to be basted with butter. Also you can move in around to help cook more evenly. Now is the time to keep a close eye on the internal temp. Its going to start to climb pretty fast and will be easy to over cook. Once it hits the 123 mark, get it off and baste it one more time. Wrap it up in foil and allow to rest.

Now the fun part! Crank the heat up!! Allow the tenderloin to rest for at least 20 minutes and cool down a bit. This will give you plenty of time to get your pit good and hot to somewhat sear the outside and get that perfect crust. We opened all the vents and got the Outlaw up to almost 500 degrees. Placed the Tenderloin on the fire box side of the pit and flipped it a few times. The Garlic and Pepper got great color and the crust was perfect. Once you get color you like, you can remove it from the heat and allow to rest again.

It's Time To ENJOY!!!

This recipe always turns out great and is a pretty straight forward method. It is easily adaptable to any grill or smoker and the flavor you get from it is AWESOME!! Plus that horseradish sauce just sends it over the top!!!

We hope you enjoyed this recipe and let us know how it turns out!

Check us out @ http://swinelifebbq.com


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