Easiest Way to Prepare Tasty Oven - Smoked Beef Tenderloin

Oven - Smoked Beef Tenderloin. A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. How to make the best oven beef roast is the most popular question that we get from people. in our Internet forum. We get that question because there are people who love to eat this Smoked beef tenderloin recipe.

Smoked beef butt tenderloin is delicious meat even when using simple ingredients. To get the most well-seasoned, evenly smoked, medium-rare whole-smoked beef tenderloin, we start by trimming a whole tenderloin ourselves, tie it for even cooking, and then season the roast with a fresh herb salt to marinate overnight. Top smoked-beef-tenderloin recipes just for you Explore more recipes. You can cook Oven - Smoked Beef Tenderloin using 16 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Oven - Smoked Beef Tenderloin

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

Yes, this cut is expensive, but it's quick and easy to prepare, and it brings most beef addicts to immediate intoxication. But you can't smoke beef tenderloin the way you would brisket or other tough, fattier cuts. Tenderloin demands a sizzling crust with a blood-rare or medium-rare center. Get all the secrets by watching the video and getting the recipe.

Oven - Smoked Beef Tenderloin instructions

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..

Based on Whole Smoked Tenderloin With Ember-roasted Peppers, by Steven Raichlen. Beef Tenderloin is good any way you cook it, but we knock it out of the park in our recipe for Smoked Beef Tenderloin. This full-flavored, smoked beef tenderloin is the perfect go-to. With the smoker preheated, you can begin with the smoking process. First, lay the tenderloin onto the grates and close the lid.