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Re: Vicki's request at 6309 for smoked beef tenderloin recipe, does anyone have Sept 2006 Gourmet>>
- Thread starter curious1
- Start date
REC: smoked sea salt and black pepper crusted beef tenderloin...
by laurent tourondel, from ad in gourmet sept'06
serves 4
1 1/2 lbs beef tenderloin
3/4 cup liquid smoke
3 tbsp unsalted butter, softened
1 1/2 tbsp maldon sea salt, preferably smoked*
1 1/2 tbsp cracked black pepper, preferably smoked*
mustard or steak sauce as an accompaniment
*smoked salt and pepper can be found in some specialty food shops, or, if you own a stovetop smoker, you can smoke your own by wrapping the salt and pepper loosely in foil, and smoking them over moderate heat for 20 minutes. cool the pepper before grinding.
pierce the meat all over with a fork. place the tenderloin in a shallow dish, and pour the liquid smoke over it. cover and chill for 2 hours, turning the meat once.
preheat the oven to 425F. remove the tenderloin from the liquid, letting the excess drip off, and put it on a rack set over a shallow roasting pan. spread on the softened butter, and season with the salt and pepper.
roast the meat until thermometer registers 135F, about 35 to 40 minutes. transfer to plate and let rest 10-15 minutes before slicing. slice into 1-inch-thick slices, and serve plain or with mustard or steak sauce.
by laurent tourondel, from ad in gourmet sept'06
serves 4
1 1/2 lbs beef tenderloin
3/4 cup liquid smoke
3 tbsp unsalted butter, softened
1 1/2 tbsp maldon sea salt, preferably smoked*
1 1/2 tbsp cracked black pepper, preferably smoked*
mustard or steak sauce as an accompaniment
*smoked salt and pepper can be found in some specialty food shops, or, if you own a stovetop smoker, you can smoke your own by wrapping the salt and pepper loosely in foil, and smoking them over moderate heat for 20 minutes. cool the pepper before grinding.
pierce the meat all over with a fork. place the tenderloin in a shallow dish, and pour the liquid smoke over it. cover and chill for 2 hours, turning the meat once.
preheat the oven to 425F. remove the tenderloin from the liquid, letting the excess drip off, and put it on a rack set over a shallow roasting pan. spread on the softened butter, and season with the salt and pepper.
roast the meat until thermometer registers 135F, about 35 to 40 minutes. transfer to plate and let rest 10-15 minutes before slicing. slice into 1-inch-thick slices, and serve plain or with mustard or steak sauce.