Smoking Beef Tenderloin in Electric Smoker
Information technology is leap and time to fire upward your Masterbuilt Smoker and become back into smoking some awesome proteins. One of my favorite proteins is beef tenderloin. It is lean, soft, and flavorful. Beef tenderloin is a great cut to cook low and slow to just medium rare.
I often cook a beefiness tenderloin over charcoal as an alternative main dish for my Thanksgiving holiday repast. It is such a special treat and a nice option for those who don't care for turkey. It is the ane dish that disappears as presently equally information technology hits the table. I similar it when it has lots of smoky flavor infused into the meat.
What is Beef Tenderloin?
The tenderloin is probably the near underutilized musculus on the steer or cow. The muscle sits toward the rump finish. Information technology is wedged between the sirloin and the top sirloin on the animal's back along the spine.
The tenderloin itself is non well marbled with fat. Even so, at that place is often a department of fat that surrounds the muscle that will be visible on your roast. This is not easy to swallow, but can exist used to prepare a dainty jus or gravy.
The lack of practise ensures that the meat is tender and never chewy. Care needs to be taken when preparing and smoking a whole tenderloin so that it cooks evenly, which I will explicate. Smoking the tenderloin results in an evenly cooked roast. Yous can do this over charcoal or in an electric smoker. I prefer electric for the more fifty-fifty heat.
Preparing the Beef Tenderloin for the Smoker
The tenderloin is a long, thin cut with a tail end that is thinner than the center of the roast. The mode to bargain with that is to fold the tail under and necktie the roast so that it is withal thickness.
Before you lot tie the beef, you will need to trim the fat, otherwise referred to as the chain. Exercise this advisedly with a sharp fillet knife being careful not to cut into the meat. Y'all will also take to slice off the membrane known as the silver peel. This really does look like a thin layer of gray colored skin. Alternatively, ask your butcher to trim the beefiness for you.
Tuck the tail under just so that the roast is uniform in thickness. Using butcher's or kitchen twine, tie the beef every 2 inches to agree it together in the smoker. Prepare this aside to come to room temperature. At present, on to the recipe and cooking, which is surprisingly like shooting fish in a barrel. I believe less is more with this cutting of beef.
Smoked Beefiness Tenderloin with Horseradish Sauce Recipe
Ingredients:
- 1 whole beef tenderloin, trimmed (approximately 6 pounds)
- 2 TBS extra virgin olive oil
- ii TBS kosher salt
- 1-1/2 TBS freshly ground black pepper
- 1 cup sour cream
- 3/4 cup prepared horseradish
- one/four loving cup Dijon mustard
- 1/4 cup good mayonnaise
- i/4 cup chopped chives
- H2o or water and ruddy wine
- Oak or hickory woods chips
Full time:1 hour 45 min – Prep time:15 min – Smoke fourth dimension:1 hour thirty min – Serves:10 people
Author: Nick
Directions:
one. Tie the roast every bit described above. Set it aside to come to room temperature. Fill the h2o bowl of your smoker half manner with water, or i/two water and 1/2 red wine, and place the woods chips in the tray. Open the top vent. Preheat your smoker to 275°F.
2. Coat the tenderloin with olive oil. Season it all over with the salt and pepper.
three. Place the beef directly on the smoker rack. If at that place is a probe thermometer fastened, identify it in one end of the roast. Smoke the tenderloin for 1-1/two hours and bank check the internal temperature. You are looking for 125°F to 130°F. Continue to fume for upward to two hours, checking the temperature every 15 minutes. Remember to check the water and wood chips every 45 minutes and replenish every bit needed.
four. Brand the sauce while the beefiness is smoking. In a medium mixing basin, whisk together the sour foam, horseradish, mustard, mayonnaise, and chives. Cover and refrigerate until gear up to serve.
v. Remove the cooked beefiness tenderloin to a make clean cutting board and tent loosely with foil. Permit the meat to residue for at least fifteen minutes before slicing.
half-dozen. Snip the twine off of the meat with kitchen shears and remove. Slice the beef into 1/2 inch thick portions. Serve with the horseradish sauce on the side.
What to Serve with Beef Tenderloin?
Since I am calling this a practiced start to the leap smoking and grilling season, super fresh spring vegetables are perfect to pair with smoked beef tenderloin. I could eat immature zucchini at least iii times a week. The same goes for fresh English language peas.
However, ane of the best vegetables in spring is asparagus. I honestly can't bring myself to buy asparagus, or tomatoes for that matter, in wintertime. Winter asparagus stems are woody and often look old and dried out. The bunches are often displayed in a bed of ice. That is a sign to me that the asparagus is not fresh and may have been in transit for days.
I grew asparagus in my garden for a few years. Information technology was a labor of dearest. I planted in the fall and just waited. To my surprise, I had spears in the spring. I was warned that information technology may take a couple of seasons to get my first crop. Not sure what was in my organic soil, merely it was awesome. That said, the yield was not spectacular – 1 spear per seed. Nosotros ate it all in 2 weeks.
Freshly cut spring asparagus is similar zippo else. The stalks are so sweet, slightly crisp, and total of wet. Yous tin eat them raw, and I recommend a shaved, raw, spring asparagus salad. If y'all are late to the game, try this recipe for prosciutto wrapped asparagus.
Prosciutto Wrapped Asparagus Stalks
Ingredients:
- ii pounds fresh, thick asparagus
- 7 ounces (+/-) prosciutto slices
- 3 TBS extra virgin olive oil
- one tsp lemon or lime zest
- 1 tsp freshly basis pepper
- 1/2 tsp sea salt
- one/ii cup finely crumbled feta cheese
Full time: xxx min – Prep fourth dimension: 20 min – Cook time: ten min – Serves: 10 people
Directions:
1. Rinse and pat dry the asparagus. Snap off the tough ends – they volition naturally snap where the tough meets the tender part. Preheat the oven to 400°F. Line ii large sheet pans with parchment newspaper and prepare aside.
ii. Slice the prosciutto in half lengthwise. Wrap each asparagus spear with a 1/2 piece of prosciutto. Place the wrapped asparagus on the sheet pans. Drizzle the olive oil over the asparagus. Sprinkle the citrus zest all over the asparagus. Season with salt and pepper.
3. Broil the asparagus for eight to 10 minutes until slightly tender just with a little crispness. Test with a fork.
4. Place the asparagus on a large serving platter with tongs. Crumble the feta cheese all over the top. Serve while warm with your beef tenderloin.
Smoked potatoes are also excellent with beef tenderloin. Smoked beef tenderloin and vegetables are very nice when paired with Pacific coast wines, such as Zinfandel or Pinot Noir.
Source: https://mrecipes.com/smoker/beef/beef-tenderloin-horseradish-sauce/
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