Beef Tenderloin

Servings: 4 | Prep: 1 hour

Smoking a whole beef tenderloin is an elevated classic dish that involves reverse searing to get a smoked element plus the amazing taste from the char of a great sear.

Adapted from Meat Church

Ingredients

• 1 beef tenderloin, trimmed
• Meat Church Holy Cow seasoning
• Meat Church Garlic & Herb
• 2 T English mustard (sub dijon) or T W Sauce
• 1 C, mayo
• 1/2 C, sour cream
• 1/4 C, freshly prepared horseradish (add more to taste)
• 1-2 T Meat Church Holy Cow
• Juice of 1 cheek of lemon
• 1 oz truffle oil (optional)

Instructions

1. Prepare your smoker at 250 degrees. Use medium smoke wood or pellets such as oak, hickory or pecan.
2. Trim your tenderloin, removing the tail and chain. Form as even of a tube as possible. Tie loops around the tenderloin with butcher's twine every few inches.
3. Slather with English mustard. Season moderately with Holy Cow and heavily with Garlic & Herb. Allow to adhere for 1 hour.
4. Place the tenderloin directly onto the cooking grate. Rotate during the cook if it's uneven in any way.
5. Mix mayo, sour cream, horseradish, Holy Cow seasoning, lemon juice, and optional truffle oil for the horseradish cream sauce.
6. Prepare your grill for direct cooking at over 500 degrees.
7. Smoke the tenderloin until it reaches 110 internal temperature (120 for higher doneness).
8. Remove from smoker, lightly tent with foil and rest for 10 minutes.
9. After resting, clip off butcher's twine. Sear the tenderloin for 2-3 minutes on 4 sides over high heat.
10. Remove from grill, slice, and enjoy with horseradish cream.

Nutrition (per serving)

Glycemic Load

Recipe Improvement Suggestions

Consider these ingredient substitutions for healthier alternatives.

Lower Cholesterol

These suggestions are general guidelines. Results may vary. For medical dietary needs, consult a healthcare provider.

Recipe extracted and analyzed with Glyc