how to fix a beef tenderloin on a smoker?

Answer 1

The whole tenderloin (also called chateaubriand -applies to the entire strip of tenderloin meat, whereas slices of the tenderloin are termed filet mignon. Filet mignon slices found in the market are generally one to two inches thick and two to three inches in diameter.
Tips and Hints for Filet Mignons

• This cut is so tender that it should never be cooked beyond a medium-rare stage. The longer you cook it, the less tender and more dry it becomes.
• Use a dry, high heat method such as broiling, roasting, pan-frying or grilling for this tender cut.
• Cutting into the meat to check doneness lets precious juice escape. Use the touch method. Press the meat. If it feels soft and mushy and leaves an imprint, it is rare. If it is soft, but slightly resilient, it is medium-rare. The minute it begins to feel firm, it is overdone.
• Since the tenderloin has no surrounding fat tissue, it is often wrapped in a layer of fat (called barding) such as suet or bacon to keep it from drying out. The barding also adds flavor.
• To ensure even cooking when roasting the whole tenderloin, the small end should be tucked up and tied or trimmed for other use.

Smoked Beef Tenderloin with Smokehouse Topping



Tenderloin Preperation:

Trim all excess fat and any silver skin from whole tenderloin. Season well with Cavender's Greek Seasonin and wrap tightly with plastic wrap. Best if done at least hours before cooking. Place the tenderloin on smoker or on opposite of pit from coals. Cool to desired temperature. (Smoke about 1 hour for med/pit about 45 min. for medium) Remove from pit and slice into 1-inch-thick pieces. Serve immediately.

Smokehouse Topping:

1.5 cp. Tiger Sauce
3 cp. Red Wine
1 lb. Sliced Button Mushrooms
1 cp. Green Onions (sliced thin)
1/2 lb Crawfish Tails
1/2 lb Large Gulf Shrimp
Preparation:

In a medium saucepan, boil red wine until liquid reduced by half. Add tiger sauce, sliced mushrooms, and shrimp. Cook until shrimp are done. Add crawfish and green onions and cook for two more minutes. Remove from heat and ladle over two slices of beef tenderlion.

i would not cook it over 45 minutes.......
I use Cavender's Greek Seasonin on most of the meat I cook..it is a wonderful product

Answer 2

You can season it with a spice mix, my advice as there is not much fat on a tenderloin, put it on a double layered foil proctector or a a small disposible tin foil roaster.

If you are cooking it well a layer of bacon or pork fat will keep it from drying out, if it is under 5 pounds, smoke it for no more than 4 hours, at a temp of 200-250.

Depending on when you going to serve it, let it rest for 30-45 minutes for the juice to redistribute, sauce are an option, hollandaise is nice with a smoked item adding a some spicy poblano peppers in adobo sauce is a nice touch anything really it is your choice.

Answer 3

Smoked Filet Mignon

Answer 4

tenderloin is a smaller cut, but makes up for it in tenderness and flavor, it is the fillet mignon part of the steak just in a roast form. You can place it in a large zip lock bag and marinate it prior to roasting it and you will have a holiday meal fit for a king or queen.