Smoked Whole Beef Tenderloin
The story behind this recipe is somewhat comical. While Manny and I were sheltering in place in March or April this year we quickly learned that our grocery store was basically permanently out of certain predictable things (i.e. toilet paper, hand sanitizer, antibacterial wipes, etc.), but oddly enough we also had a hard time finding some meats. While Arizona isn't known as "brisket country" we could always find several briskets on offer, which suited our needs well, of course. One day we were wandering through the meat department and saw three USDA Choice whole beef tenderloins that caught our eyes. When I picked one up, I saw it had the "card price" at 50% off, so I quickly checked the other two and they too were 50% off. So we ended up with 3 whole beef tenderloins in our cart each about 10 pounds that were originally $20/pound that we got for $10/pound. Necessity being the mother of invention, we knew there would be a recipe for the website forthcoming.
What makes this recipe work is the multi-step cooking process between smoking to infuse that deep smoke flavor and re-seasoning with Cattle Drive® before searing individual steaks to get a crisp bark and strong flavor across the whole steak. We use a mix of mesquite and hickory in the smoker for this recipe, but feel free to use your favorite wood here since many people don't like the stronger smoke woods on beef since beef takes on smoke well and quickly. If you prefer a medium to medium-rare temperature for your steaks, just leave the whole tenderloin on the smoke until it reaches 140°F instead of 130°F as the recipe calls for. What's awesome about this approach to cooking a whole tenerloin is that the outer tenderloin gets seasoned and smoked, then when you cut it into individual steaks, that outer layer becomes the outer ring of the individual steaks and since it was smoked, it gives a great texture to the outside of the steaks. Once you re-season, you're getting seasoning on the whole steak, too. Searing the individual steaks before serving them gives more texture and additional maillard reaction (caramelization) on the largest surface of the individual steaks making them flavorful, juicy, tender, and delicious.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
For the Tenderloin:
- 1 whole beef tenderloin
- Casa M Spice Co® Uncontrolled Cattle Drive®
- Casa M Spice Co® Chain Reaction®
What makes this recipe work is the multi-step cooking process between smoking to infuse that deep smoke flavor and re-seasoning with Cattle Drive® before searing individual steaks to get a crisp bark and strong flavor across the whole steak.- Mike Hernandez
LET’S GET COOKING
Preheat your smoker to 200°F
Place the tenderloin on a sheet pan and dust the tenderloin evenly and generously with Cattle Drive®. Pat it with your hand gently to ensure good and even coverage of the rub on the tenderloin.
Move the tenderloin into the smoker and let it smoke at 200°F until the internal temperature of the tenderloin reaches 130°F. The time needed for this will depend on how big your tenderloin is. Ours took about 3 hours and it was just over 9 pounds.
Pull the tenderloin out of the smoker when it reaches 130°F and let it rest for 10 minutes.
Cut the tenderloin into individual steaks about 1-1/2" thick and re-season the two sides of each steak with Chain Reaction® first, then after 10 minutes some more Cattle Drive® (both sides).
Sear each steak over VERY HIGH HEAT. The Cattle Drive® will caramelize on the surface of both sides of the individual steaks and final internal temperature will be 135-140°F.
Serve with horseraddish and enjoy!