Herb Crusted Beef Tenderloin

WHAT MALCOM USED IN THIS RECIPE:

Red Handle 5" Flexible Curved Boning Knife
Plastic Shaker
White "Hand Saver" Gloves
Thermoworks DOT
Pecan Wood from http://www.smokerwood.com

If you ever need to impress some folks, this is the recipe to try!

I trimmed a PSMO cut into a beautiful, center cut beef tenderloin. Then I seasoned it with salt, pepper and herbs and cooked it on my PK Grills 360 - setup for a two-zone fire with Royal Oak Charcoal and a few small chunks of Pecan. Took it off when it hit 125 internal and let it rest. Sliced it thick and served it with a Creamy Dill Horseradish Sauce.

Herb Crusted Beef Tenderloin Recipe Ingredients

1 center cut beef tenderloin
1 Tablespoon olive oil
3 Tablespoons Herb de Provence
1 Tablespoon kosher salt
1 Tablespoon course ground black pepper

Herb Crusted Beef Tenderloin Directions

Prepare charcoal grill for indirect 2 zone cooking.
Remove excess fat and sinew from outer surface of beef tenderloin
Combine herbs de provence, salt, and black pepper in a shaker dredge.
Apply olive oil to the outside of the beef tenderloin and season well with the herb mixture. Allow the beef tenderloin 30 minutes to come to room temperature.
Place the tenderloin on the cool side of the grill away from the fire. Add 2 small chunks of pecan wood to the hot coals for smoke.
Insert probe thermometer into the center of the tenderloin and cook until the temperature reaches 125 degrees about 40 minutes. (rotate the tenderloin 1/2 way through cooking process)
Rest the tenderloin for 15 minutes loosely tented with aluminum foil. Slice into desired thickness and serve with Creamy Dill Horseradish sauce (recipe below)

Creamy Dill Horseradish Sauce