Patrick S.
New member
I know how much folks on this forum love meat shots, so this post will not let you down.
I did my first prime tenderloin tonight, and it came out OUTSTANDING.
I basically used the recipe on the homepage, salt & pepper rub and a light oak smoke @ 300 degrees until the meat read 120. Then I pulled and seared it on all 4 sides, then rested for 10 minutes in foil. But I made a few modifications:
I picked up an 8 pound tenderloin, and had it trimmed down to 5 pounds, done professionally by my good friends at R. Whittingham & Sons Meats.
Trimmed Tenderloin
Thankfully, they left the large fat pieces intact and separated from the roast. I had to do a bit more trimming to get it ready for the cook. Once complete, I rubbed the meat with kosher salt, fresh black pepper, fresh diced rosemary & then a coating of dijon mustard.
Seasoned Meat
Next, I wrapped the entire thing in bacon, and then put the large fat pieces back on top. Then I tied the whole roast back up.
Bacon Wrapped, Fat Tied
Side View
Then I headed outside to get the WSM ready. Yes, the temps today in Chicago were a -30f windchill. I am a freak.....
Air temp
Lucky day for the dog....
Trimmings
Once the meat hit temp, I put the grill right on the coals to sear the meat. It is not nearly as burnt as these pictures look. The black parts are just the Bacon & beef fat that are going to be removed anyway.
Searing1
Searing2
The finished product:
Ready to Trim
Bacon & Fat removed
Slice
Yes, it was THAT good
I made a nice Mushroom/Port wine reduction sauce to go with it (not that it needed anything)
In a bit of butter, saute 1/2 pound whole mushrooms chopped coarsely (I use baby portabella). and one medium size shallot for a few minutes.
Pour in 1.5 cups of Port. Cover the pan, and cook on medium for 5 minutes or until the liquid starts to seep out of the mushrooms.
Stir, and turn the heat to high, and cook for 5 more minutes.
Remove the mushrooms & save for serving with dinner.
Now add 1 cup of beef broth and reduce by 1/2.
Add another cup of port, or substitute at this point for a dry red (I like to use pinot noir), and 1/2 cup balsamic vinegar.
Slowly simmer for the length of the tenderloin cook (60-90 minutes) or reduce by 1/3 - 1/2.
When the meat is done, pour the drippings from your foiled water pan into the sauce, and serve.
I did my first prime tenderloin tonight, and it came out OUTSTANDING.
I basically used the recipe on the homepage, salt & pepper rub and a light oak smoke @ 300 degrees until the meat read 120. Then I pulled and seared it on all 4 sides, then rested for 10 minutes in foil. But I made a few modifications:
I picked up an 8 pound tenderloin, and had it trimmed down to 5 pounds, done professionally by my good friends at R. Whittingham & Sons Meats.
Trimmed Tenderloin
Thankfully, they left the large fat pieces intact and separated from the roast. I had to do a bit more trimming to get it ready for the cook. Once complete, I rubbed the meat with kosher salt, fresh black pepper, fresh diced rosemary & then a coating of dijon mustard.
Seasoned Meat
Next, I wrapped the entire thing in bacon, and then put the large fat pieces back on top. Then I tied the whole roast back up.
Bacon Wrapped, Fat Tied
Side View
Then I headed outside to get the WSM ready. Yes, the temps today in Chicago were a -30f windchill. I am a freak.....
Air temp
Lucky day for the dog....
Trimmings
Once the meat hit temp, I put the grill right on the coals to sear the meat. It is not nearly as burnt as these pictures look. The black parts are just the Bacon & beef fat that are going to be removed anyway.
Searing1
Searing2
The finished product:
Ready to Trim
Bacon & Fat removed
Slice
Yes, it was THAT good
I made a nice Mushroom/Port wine reduction sauce to go with it (not that it needed anything)
In a bit of butter, saute 1/2 pound whole mushrooms chopped coarsely (I use baby portabella). and one medium size shallot for a few minutes.
Pour in 1.5 cups of Port. Cover the pan, and cook on medium for 5 minutes or until the liquid starts to seep out of the mushrooms.
Stir, and turn the heat to high, and cook for 5 more minutes.
Remove the mushrooms & save for serving with dinner.
Now add 1 cup of beef broth and reduce by 1/2.
Add another cup of port, or substitute at this point for a dry red (I like to use pinot noir), and 1/2 cup balsamic vinegar.
Slowly simmer for the length of the tenderloin cook (60-90 minutes) or reduce by 1/3 - 1/2.
When the meat is done, pour the drippings from your foiled water pan into the sauce, and serve.
