Description
This smoked beef tenderloin is a show stopper of a special dinner. Make it on any special occasion to make it memorable. If cooking for a small number, just cut out what's needed for your group out of the middle and cut the rest of the tenderloin into kebabs or filets for the grill.
Ingredients
Scale
- 1 whole Wagyu beef tenderloin (Mishima reserve recommended)
- 2 TBS Grillin' Shake (or your favorite grill seasoning)
- 2 TBS Bold Seasoning (or your favorite spicy BBW Seasoning)
Instructions
- Prepare smoker to run with cherry wood and pecan wood and get to a temperature of 250 degrees.
- Remove tenderloin from packaging. Lightly rinse then pat dry. Using a sharp filet knife, remove any remaining silverskin. If you have a "pretrimmed" filet (like from Mishima Reserve,) then just remove the "ear" or lobe at the nose of the filet and go to seasoning. If using an untrimmed filet and you've never done this, watch youtube videos on how to trim a beef tenderloin. The meat is too expensive to make a mistake with or not trim it properly.
- Season whole filet and removed ear with Grillin' Shake. Then add a layer of bold rub onn top of that seasoning.
- Clean and oil grates. Place a drip pan underneath where you are going to put the tenderloin, then add tenderloins to smoker. Place a oven thermometer in the thickest part of the filet, and remove when it hits 122 degrees. Place on a pan, lightlu cover with aluminum foil, and rest for 10 minutes.
- Reserve drippings from resting plate and pan from underneath tenderloin during smoking.
- Slice portions into sized to fit your group and serve.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Cuisine: American
Keywords: beef tenderloin, bold seasoning, grillin' shake, james beard, smoked beef tenderloin, smoked fish dip