Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Smoked beef tenderloin

Wifey bought a beef tenderloin on sale this weekend. We slice them into steaks and vacuum seal individual meals. But that little tail end is always too thin to reasonably cut into steaks so I cut it off and smoked it.
First I put it in a ziplock with some Worcestershire and red wine. Then I made up a rub and gave it a rubdown.

Here is the rub, use one tablespoon of each:

Black Pepper
Kosher Salt
Paprika
Garlic Powder
Onion Powder
Lemon Pepper
Beau Monde
Tony Chachere's Creole seasoning
Dark Brown Sugar

Rub-a-dub-dub...

Then sprinkled with minced garlic







Then I put it back in the ziplock and into the refrigerator for an overnight rest.



I kept the smoker temp at about 220°. I wanted right between medium and well done. I prefer medium, wifey prefers well done. So I kept the temperature kind of low and 4 hours later I hit an internal temperature of 155°.
I took it off and let it rest for 10-15 minutes and sliced it up. The color was perfect! Very slight pink. I'd prefer medium but this was just fine.
It was very moist and fork cutting tender. The rub had a very thin layer of intense flavor that enhanced the meat without overpowering or masking the beef flavor.
I thought it was just great.
I made parmesan roasted potatoes to go with it. Those always makes Mrs Snubbie happy!



Overall I thought it was superb. A successful smoke!



Dang. Looking at that last photo makes me want to go to the fridge and clean up the (meager) leftovers!

That looks pretty darn good actually. I usually make pepper steak outta mine. May have to rethink that, at least once in a while.

Thanks for sharing.

Best Wishes,
LD

snubbie, where are you located? I see you're in western NC. Got a family place 10 mins. outside of Cherokee, in Whittier, up on a mountain.
Not a big chunk of land, but well situated. Nice views of the valley below and 5-10 mins from the parkway. National Forest all around.

We usually pass through that area at least knce each Fall.
I'm in Hendersonville, actually I live out near Bat Cave.

Yep, I know about where you're at. Spent some time around Lake Lure and been out to Chimney Rock a few times.
Hope you made it through that stint of nasty weather ok. Talkin' to my buddy over in Cherokee on the res', he wasn't caring for it much.

Knock about 30* off that finished temp for my taste buds, but other than that nice cook.

Mike

I'm 25 miles down the road for ya'! We buy all out apples in Hendersonville. That is after the tree rats eat ours.

Dirt---Spent all of our summers in Smokemont!! Or Pawleys Island. Have 20 acres in Fairview just above Biltmore.

Oh,,,,,
Yeah!!!!

Didn't realize you were so close. That Ice Hockey Avatar threw me off. Not something much on the radar around these parts!

I'd prefer mine a bit lower too. Although not sure about 30° lower. I DO like it at least warm!

I always said if it doesn't taste like a nose bleed it's too done.

Mike

I am curious as to what you are all paying per pound for whole beef tenderloin?

In our small town, rural Canada, it runs at close to $40/kilo.

For you "southerners", that's nearly $19/lb !

And medium rare is how we do it.

Yikes and I thought $13 per pound was high in our local market. And this would be for select grade.

We got this one on "sale" for I think $11.99 lb. We never buy one unless at a sale price so I'm not sure what the everyday price is.

I made parmesan roasted potatoes to go with it.
Those always makes Mrs Snubbie happy!


Let's hear your recipe for those.

Individual steaks are above 20 bucks per lb. A whole trimmed tenderloin around 15 bucks and usually over hundred bucks.

In this case it isn't exactly what you'd call a "recipe" as I kind of season to taste so you can tweak it to suit your tastebuds but basically:

Cut up 2-3 good size baking potatoes into cubes, maybe 1/2-3/4" size & dump into a big mixing bowl.

Season well(to taste) with...

course ground black pepper
kosher salt
*oregeno or Italian seasoning
garlic powder
onion powder
1/4 cup of parmesan cheese (I just use the grated stuff in a can)

pour about 1/3 cup of olive oil over the top and stir everything up coating the potatoes well with everything. Dump into glass casserole dish and put into a 400° oven for 45-50 minutes, or until the potatoes are golden and tender. Right before done I pull out the dish and sprinkle on more parmesan and pop them back in.

*Instead of oregeno or Italian seasoning you could substitute some basil or rosemary if that taste suits you. I'm sure the Italian seasoning probably has some basil in it anyway.