Smoke Roasted Beef Tenderloin
So many of you asked what I was cooking for Christmas, so here it is. I actually cooked twice, 12/23 and then again in 12/25. I cooked for my wife’s family on 12/23 and everything was cooked outside. I had 3 grills/smokers going (see the picture). On the menu was whole beef tenderloin, smoke roasted garlic rosemary potatoes, and brown butter and thyme carrots. Tie up the tenderloin with butcher’s string so it keeps it cylinder shape which helps with even cooking. Coat the tenderloin with olive oil, season with kosher salt and fresh cracked black pepper.
I smoke roasted the beef tenderloin in the barrel smoker (tenderloin hangs inside the barrel). It is the same as if you roasted it in the oven, but with the with delicious smell and taste of the live fire cooking. I keep a thermometer in the beef while cooking, so I know exactly when to remove from the heat. Beef tenderloin is one of the more expensive cuts of meat, so pay attention to the temperature of the meat so you don’t overcook it. One other benefit of the barrel smoker is that one end of the beef tenderloin cooks more than the other end. This allows you to accommodate requests for medium rare to medium all in one tenderloin (if you look closely you will see this in the picture).
Lightly tent the tenderloin with tin foil and rest for 10 minutes. Slice, serve and enjoy!
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