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ForensicBBQ

The Beef Tenderloin

An absolutely great meal. Want to impress a crowd? Reverse sear a beef tenderloin. Want them to talk about it days later? Fancify it with a compound garlic butter and a horseradish sauce.
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Ingredients Method Notes

Ingredients
  

Beef Tenderloin
  • 1 PSMO Tenderloin
  • 1/2 Cup Herbs de Provence
  • 1-2 Tbsp Salt & Pepper
Rosemary/Garlic Compound Butter
  • 1 Stick Salted Butter Softened
  • 2 Cloves Garlic Minced
  • 1 Tbsp Rosemary Finely chopped
Dill Horseradish Sauce
  • 1 Cup Sour Cream
  • 1/4 Cup Mayonnaise
  • 2 Tbsp Prepared Horseradish
  • 1 Tbsp Lemon Juice
  • 1/2 Tbsp Fresh Dill Minced
  • 1 Tsp Kosher Salt
  • 1 Tsp Black Pepper
  • Fresh Dill to top sauce for presentation

Method
 

Compound Butter
  1. Combine softened butter, garlic, rosemary in a bowl
  2. Place contents onto wax/parchment paper and form into a log
  3. Place into the refrigerator to chill, and slice up when needed! (Keeps for about a week in the fridge, easy to freeze!)
Dill Horseradish Sauce
  1. Combine all ingredients (Sour cream, mayo, dill, horseradish, lemon juice, S&P) into a bowl and stir to combine. When serving, add fresh dill to top for presentation.
The Tenderloin Cook
  1. Preheat smoker to 225 with hickory wood
  2. Do a slight sprinkle of some salt and pepper on the tenderloin. Follow-up with the Herbs de Provence (I went light on the seasoning, but to each their own)
  3. Place on the grates until internal temp is 100-110 degrees. Pull and tent with foil.
  4. Crank pellet smoker up to 500 (FUL, or HI) with GrillGrates
  5. When hot, place the tenderloin on the GrillGrates and cook until desired temperature. (anything other than Rare, what are you doing)

Notes

Highly recommend the Peeled, Side Muscle On (PSMO) Tenderloin and do the trimming yourselves.  While I gifted the wing to family, it was no doubt a delicious cut.