Smoked Beef Tenderloin
Image source: Bewitching Kitchen
To get the meat tenderloin prepared, we start by managing the entire tenderloin ourselves, tying it up for cooking and afterward seasoning the dish with a new spice salt to marinate for the time being. At that point, we put in oil and then the dish at high intensity and slow-cook it for 30 minutes to permit the spicy flavor to pervade the meat. We finish the thicker end of the dish over the more sizzling side of the barbecue for cooking. To improve the spice flavor and to supplement the smoky meat, we make a fast spice and garlic dressing with newly barbecued smoked scallion.
What is beef tenderloin?
The beef tenderloin is a rectangle muscle that runs along the back of the spine, behind the kidney. do not commonly use the hamstring muscle, also known as the psoas major. When not in use, the meat can be covered with fat to keep it tender. The smoked brisket takes this part of the meat and seals in the juices and seasonings. When cooked just right, the meat melts in your mouth.
2-4 lbs beef tenderloin trimmed
1 tablespoon olive oil
Dry Rub Seasoning
1 ½ tablespoon coarse black pepper
1 ½ tablespoon garlic powder
1 ½ tablespoon kosher salt
Dry rub seasoning:
Dry rubbing is a popular method for flavoring smoked beef. There are many options for dry scrubbing. Many brands offer nice pre-made wipes that make your job easier, but you can't choose a wipe with them. For this recipe, you use a very simple dry rub that enhances the natural flavor of the meat. Salt emphasizes the many nuances of meat in the fillet. Garlic and pepper add flavor to the dish. If you like spicy food, dry chilli is a good place to add peppers like chipotle, cayenne, etc. You can add sweetness to the dry rub by using brown sugar.
Tenderloins tend to burn faster than other cuts of meat. The best way to achieve this is to use bold wood flavors. Hickory and mesquite will deliver the best results for your taste buds. If you're looking for a sweeter note, perhaps apple wood would be better.
Ideas for serving and side dishes:
You can eat beef tenderloin with almost anything you would eat with steak. This is possible with rolls, mashed potatoes, or baked potatoes. Veggies, especially grilled ones are a great addition. Salads can help add a light, fresh element to the meal that goes well with it. Sauces can be prepared in a variety ways. You can serve it with tenderloin. Among these are a natural au jus dipping sauce and a white wine mushroom sauce. There are people who prefer barbeque sauces with their meat.
How to make smoked Tenderloin:
To ensure even cooking, trim the tenderloin of excess fat and cut the ends off to make the meat a uniform thickness. Combine dry cleaning ingredients in a bowl. Brush the eggs with olive oil and rub them into the meat to dry them. Cover the entire cut with rubbing alcohol. For two hours wrap in plastic and refrigerate. An oven 250 degrees should be preheated and place in a smoker and cook for 1 to 3 hours, depending on the weight of the meat. Remove the meat when it reaches 130 degrees or about 10 degrees below target. Place the cloves in a pan or over high heat and cook on both sides for 3 minutes. Remove from heat and leave for 5 minutes, then slice and enjoy.
Cut the beef tenderloin. Mix the olive oil with a dry rub and cover the meat with it. For two hours, wrap it in plastic and refrigerate it. The smoker should be preheated to 250°F.Smoke the meat for 1 ½ to 3 hours until it reaches an internal temperature of 130°F. Place the meat on a pan or grill at high heat for 3 minutes per side after removing it from the smoker. Sit for 5 minutes before serving.
Reverse searing beef tenderloin:
Reverse searing is a technique used to cook thicker steaks. The process of reverse searing a beef steak involves baking it in the oven before searing it. You're in for a treat if you want to learn how to do it properly! Today, we'll walk you through a guide on how to reverse sear beef tenderloin.
Why Use Reverse Searing?
Because of the oven's even and slow heat, you can control the level of doneness and avoid overheating. Much less expensive than sous vide cooking while producing comparable results. The oven also removes moisture from the surface of the beef, making the subsequent searing process much more efficient and simple. Produces a tender piece of beef with an attractive and delicious browned crust that is also glossy due to pan drippings.
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