The holidays are the best time to order our favorite, and the most coveted, cut of beef- the tenderloin. A few years ago, a friend sent us a smoked tenderloin in the mail. It was meant to be sliced thin and served as an appetizer with baguette or crackers and maybe a little soft cheese or horseradish sauce. Well, wow. It was so rich and just feels like a nice touch for the family gathering.
We now make it for our family every holiday and suspect your family would love it,too.
Smoked Pepper Crusted Beef Tenderloin
This smoked beef tenderloin is so easy and turns out perfectly for your crowd. It is meant to be smoked in your smoker or on a pellet grill to medium rare. Perfection.
2-3 lb Evridge Farms Whole Beef Tenderloin (you can adjust the size based on your family)
good salt such as Redmond’s or flaky sea salt & freshly ground pepper OR any Montreal Style Steak Seasoning (garlic, salt, peper)
3 Tbsp extra virgin olive oil
¼ cup prepared horseradish
1 cup sour cream
2 Tbsp dijon mustard
1 Tsp worcestershire sauce
1 tsp apple cider vinegar (or white vinegar is fine)
Preheat smoker to 225 degrees
Pat dry room temperature tenderloin, coat lightly with olive oil and cover thickly with spice mixture of choice.
Place tenderloin on grates in smoker and leave it alone until it reaches 135 degrees internally. A good meat probe is absolutely essential. If using a pellet grill, cook for the first 45 minutes on the “super smoke” setting and then bump it up to 225 degrees until it reaches the internal temp.
Remove from smoker and let rest for at least 10 minutes before slicing thin and serving. If not serving immediately store in air tight container and serve at room temperature.
For sauce, stir all ingredients together and top smoked tenderloin. Enjoy!