Best 3 Smoked Beef Tenderloin Recipes

OLIVE BRANCH SMOKED BEEF TENDERLOIN, OLIVE OIL MASHED POTATOES, ROASTED CHILI AND OLIVE RAGOUT

Steps:

• Prepare a smoker using olive branches. Place the beef tenderloin in the smoker and smoke for 20 minutes.
• Preheat the oven to 350 degrees F.
• Pat the beef dry and sprinkle with salt and pepper. Heat the butter and oil in a roasting pan over moderately-high heat until the foam subsides. Then brown the beef well on all sides, about 10 minutes. Put the roasting pan with the beef in the middle of the oven and roast until an instant-read thermometer inserted diagonally 2 inches into the center registers 130 degrees F for medium-rare, about 30 minutes.
• Transfer to a cutting board and let stand 10 minutes. Then cut into 1/2-inch-thick slices.
• To serve, first place the Olive Oil Mashed Potatoes on a plate. Then lean 2 slices beef tenderloin on the potatoes. Place a large spoonful of the Roasted Chili and Olive Ragout around or on top. Garnish with watercress.
• Peel and quarter the potatoes. Put the potatoes and 1 tablespoon salt in a 3-quart pot and cover with cold water by 1 inch. Bring to a boil, covered with the lid, and then reduce the heat and simmer, partially covered, until the potatoes are very tender, 20 to 25 minutes.
• Drain the potatoes in a colander and return to the pot. Add the olive oil and olives, and season with salt and pepper. Mash with a potato masher until smooth.
• Heat 2 tablespoons olive oil over medium-high heat in a saute pan. Add the red onions and cook, stirring occasionally, until the onions are golden brown, about 6 minutes. Remove from the heat. Add the rest of the olive oil and the olives, parsley and all the roasted peppers. Season with salt and pepper.

BEEF TENDERLOIN WITH SMOKED PAPRIKA MAYONNAISE

Steps:

• Roast tenderloin:
• Preheat oven to 500°F with rack in middle.
• Mince and mash garlic to a paste with 1 1/4 teaspoon salt. Transfer to a small bowl and stir in paprika, cumin, oil, and 1 teaspoon pepper.
• Pat tenderloin dry, then rub garlic mixture all over it. Roast in a roasting pan until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 35 minutes for medium-rare.
• Transfer to a platter along with any pan juices and cool, loosely covered with foil, 30 minutes to 1 hour. (Internal temperature will rise to about 130°F as it rests.)
• Make mayonnaise:
• Stir together mayonnaise, paprika, cumin, and 1/2 teaspoon pepper. Stir in meat juices and salt to taste
• To serve:
• Cut meat into thick slices. Serve warm or at room temperature, with smoked-paprika mayonnaise.

TEA-SMOKED BEEF TENDERLOIN WITH PEAR SALAD

Steps:

• BEEF:.
• combine tea, rice and brown sugar;place mix in disposable foil pie plate.
• place plate on bottom of large wok, soup pot or deep sauce pan.
• place wok/pot on high heat until tea mixture starts to sizzle and smoke, approx 7 minute.
• place beef on rack that will fit in wok/pot and keep it raised 1 inch above the tea mixture;.
• cover tightly.
• smoke beef 5 min - turn off heat and let stand on burner for 20 minute.
• preheat oven to 450F and cook in oven for 5 minute.
• let rest for 5 min & slice thinly (beef will be rare).
• SALAD.
• place pear, bell pepper, jalapeno, green onion, mint, basil and cilantro in medium bowl.
• in a small bowl stir together mayo, dijon, lemon juice and pepper.
• add to pear mixture, stir gently to combine. Set aside.
• DRESSING:.
• whisk together dressing ingredients.
• TO SERVE:.
• distribute pear mixture on four plates.
• arrange sliced beef on top.
• sprinkle with salt.
• drizzle beef with lime dressing.