This cut of meat is perfect for a fantastic Holiday meal with family and friends or a special occasion. It is quite expensive, so let's cook it right and savor every bite!
Beef Tenderloin is probably the most tender portion of the cow - this is where the Fillet Mignon steak is sliced from. If you pick up one of these pieces of meat you can slice it into the size steaks you want but one of my favorite things to do is smoke the entire cut at once. It's kind of like a really great piece of Prime Rib Roast - but better.
There are only two ingredients for this cook - beef tenderloin and thick cut bacon.
First step is to dry rub the meat down with your favorite dry rub. There are lots of techniques to get the rub to stick to the meat better - like slathering the meat with mustard or worchestire - but my favorite is to use olive oil. After the meat is rubbed down with one of your favorite binding agents, go ahead and get a heavy layer of your favorite dry rub. A simple suggestion is equal parts of black pepper, sea salt, and granulated garlic. Sometimes simple is better.
Since this meat has to be pulled off at a very specific internal temp, make sure you use some type of meat probe so you can monitor the cook. I cooked this on the smoker at a grate temp of 225F. When the internal temp hits 135F, I pulled it off the cooker, removed the bacon, wrapped it in foil and then in a beach towel and placed in a clean, dry cooler to rest for 30 minutes. This temp will have your meat at a perfect medium rare 138 or so after resting. The resting will also allow the juices in the meat to re-distribute throughout the meat ensuring it is super juicy.