Recipe of Super Quick Homemade Oven - Smoked Beef Tenderloin

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, oven - smoked beef tenderloin. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

One whole (not pieces) pork or beef tenderloin roast. Fresh wilted would be better., julliened aged, smoked swiss cheese. Inject with Armagnac butter mixture, then place in smoker. For our smoked beef Tenderloin, we are using the center cut.

Oven - Smoked Beef Tenderloin is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Oven - Smoked Beef Tenderloin is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook oven - smoked beef tenderloin using 16 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Oven - Smoked Beef Tenderloin:

1. Make ready 1 beef tenderloin or brisket
2. Make ready Dry Ingredients
3. Get 2 tbsp dark brown sugar
4. Make ready 2 tbsp salt
5. Make ready 2 tbsp chili powder
6. Get 2 tbsp paprika
7. Make ready 1 tbsp cayenne
8. Take 1 tbsp garlic powder
9. Take 1 tbsp black pepper
10. Make ready 1 tbsp onion powder
11. Get 2 tsp ground cumin
12. Prepare 2 tsp dry mustard
13. Take Liquid Ingredients
14. Take 1 each bottle of dry red wine such as cabernet sauvignon
15. Get 5 tbsp liquid smoke
16. Get 2 each wine bottles of water

Smoked beef butt tenderloin is delicious meat even when using simple ingredients. Depending on the size of the meat, cooking beef tenderloin will take about an hour and forty-five minutes tops. During the smoking process, inject Armagnac butter into the meat. To help regulate the smoker's heat circulation, turn the meat over about halfway through the smoking process.

Steps to make Oven - Smoked Beef Tenderloin:

1. Mix all dry ingredients in a bowl. Rub mixture onto meat. Use plastic wrap to tightly wrap the meat and then place in large Ziploc bag. (The meat can then be put in the freezer to be used for later if you like. I usually do two tenderloins at a time; one for now and one for the freezer.)
2. Allow to sit in the refrigerator for at least 2 days. (One week is the ideal time! ) More than a week and the meat will go bad!
3. Preheat oven to 300°F. Take meat out of refrigerator and allow to come to room temperature (about 30 minutes).
4. Place your oven racks in the middle very close together. On the bottom rack, place a large shallow pan. Add 1 TBL of liquid smoke, 1/4 bottle of wine and enough water to make about 1 inch of liquid in the pan.
5. Place the meat directly on the top rack over the pan of liquid.
6. Smoke for 1 1/2 hours per pound. Every 45 minutes or so check the pan of liquid. As the liquid evaporates, you will need to add more water, wine and liquid smoke. THERE MUST ALWAYS BE LIQUID IN THE PAN! Avoid constantly opening the oven.
7. The internal temperature of the meat should be 180°F. When finished, let the meat rest 15 minutes.
8. Slice and serve hot!
9. Additional Note: You can use this same recipe in an outdoor smoker, just substitute wood chips for the liquid smoke.

During the smoking process, inject Armagnac butter into the meat. To help regulate the smoker's heat circulation, turn the meat over about halfway through the smoking process. Place a three-pound beef tenderloin roast into a shallow glass baking dish. But you can't smoke beef tenderloin the way you would brisket or other tough, fattier cuts. Tenderloin demands a sizzling crust with a blood-rare or medium-rare center.

So that is going to wrap it up with this special food oven - smoked beef tenderloin recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!