Smoking a beef tenderloin this way gives new meaning to “steak dinner”. When you aren't feeling a ribeye… or if you have several people your trying to feed.... try smoking a Beef Tenderloin, cut into filet-sized pieces, and serving it with some Beefy Smoked Mushrooms.
Beef Tenderloin recipe smoked on the Pellet Grill alongside some Smoked, Beefy Mushrooms.
Malcom Reed
Ingredients
1 whole beef tenderloin
2 Tablespoons Worcestershire Sauce
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1 Tablespoon Killer Hogs AP Seasoning
2 Tablespoons Traeger Saskatchewan Seasoning (or your fave blackened rub)
3 pints sliced mushrooms
1 shallot finely chopped
5-6 cloves garlic minced
1 cup red wine
1 cup beef broth
1 Tablespoon Kitchen Accomplice Beef Broth Concentrate
1/2 stick butter
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2 teaspoons Killer Hogs AP Seasoning
Smoked Beefy Mushrooms
Directions
Trim the whole beef tenderloin into center cut portion be sure to remove any sinew or silver skin.
Prepare pellet grill or any other smoker for indirect smoking at 250 degrees.
Drizzle the outside of the tenderloin with Worcestershire for a binder and season with a layer of AP seasoning followed by the Saskatchewan seasoning.
Place the tenderloin on the smoker, insert a probe thermometer into the center of the roast and smoke until internal temperature reaches 120 degrees.
Remove the tenderloin from the pit and cover loosely in foil and rest for 20-30 minutes.
Slice the tenderloin into desired thickness and serve.
For Smoked Beefy Mushrooms
Place all ingredients into a smoker-safe dish or a half size aluminum pan. Smoke on pit for 1.5 - 2 hours until mushrooms and garlic are tender. Serve with beef and enjoy.
