Holiday Recipes: Smoked Beef Tenderloin

Prepare your Smoker
Prepare your smoker at 225 degrees. I like a heavy smoking wood such as oak, mesquite or hickory for this cook.

Prepare the Paste & Tenderloin

Combine the paste ingredients in a small bowl.

Thoroughly slather the tenderloin with this paste.

Allow the seasoning to adhere for 30 minutes.

Prepare the Horseradish Cream

In a small bowl, mix horseradish to taste in the sour cream. I like about 4T.

Season with 1 T Meat Church Holy Cow and stir. Cover and refrigerate.

Smoke the tenderloin until it reaches your desired internal temperature. I prefer medium rare which is 130 – 135 internal temperature. Therefore, I will pull at 125 internal temperature in the middle. The tenderloin will continue to “carry over cook” another 3-5 degrees. If you like your roast cooked higher, to say medium, then pull the roast at 135 - 140 degrees.

Pull the tenderloin from the smoker. Loosely tent with foil and allow to rest for 10 minutes so the juices redistribute throughout the meat. I prefer to put several pats of a good European butter (Plugra, Kerrygold, etc) all over the tenderloin allow it to melt over while resting. After the meat has rested, slice and enjoy with horseradish cream!

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