Recipe: Tasty Oven - Smoked Beef Tenderloin

Oven - Smoked Beef Tenderloin. Oven-seared beef tenderloin steaks are topped with a rich, creamy sauce with beef stock and fresh herbs. Reviews for: Photos of Oven-Seared Beef Tenderloin with Herb Pan Sauce. The Traeger Smoker is being used as an outdoor convection oven, with a hint of smoke flavor.

Remove tenderloin from marinade and pat dry with. Tender, juicy beef tenderloin is an amazing meat for the smoker! Get an extra layer of flavor This dish is a killer combination of fun smoke flavor and total beef tenderness, and it's only going to We ran tests to find out whether a traditional high-heat cook in the oven was the best method of cooking. You can have Oven - Smoked Beef Tenderloin using 16 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Oven - Smoked Beef Tenderloin

1. Prepare 1 of beef tenderloin or brisket.
2. You need of Dry Ingredients.
3. You need 2 tbsp of dark brown sugar.
4. You need 2 tbsp of salt.
5. You need 2 tbsp of chili powder.
6. It's 2 tbsp of paprika.
7. Prepare 1 tbsp of cayenne.
8. It's 1 tbsp of garlic powder.
9. You need 1 tbsp of black pepper.
10. It's 1 tbsp of onion powder.
11. Prepare 2 tsp of ground cumin.
12. It's 2 tsp of dry mustard.
13. You need of Liquid Ingredients.
14. You need 1 each of bottle of dry red wine such as cabernet sauvignon.
15. You need 5 tbsp of liquid smoke.
16. It's 2 each of wine bottles of water.

Traeger Smoked Beef Tenderloin goes on the grill as a long, sort of terrifying raw hunk of meat, to something really incredible. The beef tenderloin comes from the same muscle that the filet mignon comes from, it just isn't cut into individual steaks. Beef Tenderloin is the perfect cut for any celebration or special occasion meal. This is the piece of meat that filet mignon comes from so you know it's Beef tenderloin doesn't require much in the way of spicing or sauces because the meat shines on its own.

Oven - Smoked Beef Tenderloin step by step

1. Mix all dry ingredients in a bowl. Rub mixture onto meat. Use plastic wrap to tightly wrap the meat and then place in large Ziploc bag. (The meat can then be put in the freezer to be used for later if you like. I usually do two tenderloins at a time; one for now and one for the freezer.).
2. Allow to sit in the refrigerator for at least 2 days. (One week is the ideal time! ) More than a week and the meat will go bad!.
3. Preheat oven to 300°F. Take meat out of refrigerator and allow to come to room temperature (about 30 minutes)..
4. Place your oven racks in the middle very close together. On the bottom rack, place a large shallow pan. Add 1 TBL of liquid smoke, 1/4 bottle of wine and enough water to make about 1 inch of liquid in the pan..
5. Place the meat directly on the top rack over the pan of liquid..
6. Smoke for 1 1/2 hours per pound. Every 45 minutes or so check the pan of liquid. As the liquid evaporates, you will need to add more water, wine and liquid smoke. THERE MUST ALWAYS BE LIQUID IN THE PAN! Avoid constantly opening the oven..
7. The internal temperature of the meat should be 180°F. When finished, let the meat rest 15 minutes..
8. Slice and serve hot!.
9. Additional Note: You can use this same recipe in an outdoor smoker, just substitute wood chips for the liquid smoke..

Make sure you are generous with the salt. Yes, it's expensive, but it's quick and easy to prepare, and it brings most beef addicts to immediate intoxication. Cooking beef tenderloin in the oven requires minimal prep work and takes less than one hour. This tender cut will melt in your mouth and wow your guests. Beef Tenderloin is good any way you cook it, but we knock it out of the park in our recipe for Smoked Beef Tenderloin.