Smoked Beef Tenderloin Recipe
Start off with a center cut roast. Then, glaze it with a mix of garlic, honey, herbs, and a little bit of mustard and armagnac. Next, apply a nice pepper rub and inject the tenderloin roast with a melted butter and armagnac mixture. Put the roast into the Bradley Smoker and begin smoking using the Bradley Smoker Special Blend Bisquettes. Smoke the beef tenderloin for about 1.5-2 hours and voila, you have a perfect, succulent smoked beef tenderloin roast that is sure to please you and your house guests (that is, if you really want to share)!
Ingredients
Center-cut beef tenderloin roast, approximately 1 ½ – 2 lbs and trussed (Tip: you can ask your butcher to do this for you)
4 Pepper Rub:
2 Tbsp each of cracked black peppercorns, Cracked pink peppercorns, Cracked white peppercorns, Cracked Szechuan peppercorns
1 Tbsp kosher salt
Herb Garlic Mustard Baste:
8 Cloves fresh garlic, minced
¼ Cup fresh herbs (parsley rosemary thyme), chopped
2 Tsp each hot english mustard and honey
1 Tbsp olive oil and 2 oz Armagnac
Preparation
4 Pepper Rub:
In a bowl, combine 4 peppercorns and kosher salt. Set aside.
Herb Garlic Mustard Base:
In a small bowl, combine garlic, herbs, mustard, honey, olive oil and Armagnac. Stir and set aside.
Armagnac Butter Injection:
In a small pot over medium-low heat, melt one stick of butter, add 1 oz Armagnac and set aside, keeping warm.
Set Bradley Smoker up according to the manufacturer’s instructions.
Set the temperature to 230ºF.
Take beef tenderloin and baste it with Herb Garlic Mustard Baste, then rub it with the 4 pepper rub, pressing firmly so the pepper adheres. Inject with Armagnac butter mixture, then place in smoker.
Set the thermometer to an internal temperature of 135ºF. Smoke for 1½ – 2 hours until internal temperature reads 135ºF.
During the smoking process, inject Armagnac butter into the beef tenderloin, as it smokes.
Remove from smoker. Allow meat to rest for 5-10 minutes.
Slice and serve.
Special
Blend
Specially created to add a distinct flavour to any dish, and pairs well with poultry, fish, seafood, beef, pork, lamb, game, and water fowl.
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