Whole Smoked Beef Tenderloin with Sriracha Horseradish Cream Sauce
WHOLE SMOKED BEEF TENDERLOIN WITH SRIRACHA HORSERADISH CREAM SAUCE
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- 1 whole beef tenderloin (about 4 pounds trimmed)
- Smoked salt or coarse sea salt
- Cracked black peppercorns
- Hot pepper flakes
- 2 tablespoons extra virgin olive oil
- 1/2 cup Trivento Malbec or other red wine, in a spray bottle
SRIRACHA HORSERADISH CREAM SAUCE
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup prepared horseradish
- 3 tablespoons Sriracha (Thai hot sauce)
- Salt and freshly ground black pepper to taste
- Set up your smoker or grill according to the manufacturer’s instructions and preheat to 300 degrees.
- Place the tenderloin on a rimmed baking sheet and season very generously on all sides with salt, pepper, and hot pepper flakes. Lightly drizzle the tenderloin on all sides with olive oil, rubbing it into the meat. Place the tenderloin (without the baking sheet) in the smoker and add the wood chunks or chips as specified by the manufacturer.
- Smoke the tenderloin, spraying it with wine every 15 minutes. Smoke until the internal temperature is 125 degrees for rare; 135 degrees for medium-rare, 45 to 60 minutes.
- To make the Sriracha Horseradish Cream Sauce place the sauce ingredients in a bowl and whisk to mix, adding salt and pepper to taste. Makes about 2 cups.
- Transfer the tenderloin to a cutting board and let it rest for 5 minutes. (Loosely drape a sheet of foil over it to keep it warm. Do not bunch the foil around the meat or the crust will get soggy.) Thinly slice the tenderloin crosswise and take time to admire the smoke ring before you serve it. This just may be the best beef tenderloin you’ll ever taste.
- Serve With: Trivento Amado Sur Malbec
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