How to Prepare Favorite Oven - Smoked Beef Tenderloin

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, oven - smoked beef tenderloin. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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. Once you try this, you will never cook a beef.

Oven - Smoked Beef Tenderloin is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Oven - Smoked Beef Tenderloin is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have oven - smoked beef tenderloin using 16 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Oven - Smoked Beef Tenderloin:

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

Place Tenderloin on cooking grate in cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Cooking a tenderloin roast in the oven is easy due to the tenderness of the meat. Tougher cuts, such as the shoulder roast or top round, take hours to cook and require extensive prep work.

Steps to make Oven - Smoked Beef Tenderloin:

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.

Cooking a tenderloin roast in the oven is easy due to the tenderness of the meat. Tougher cuts, such as the shoulder roast or top round, take hours to cook and require extensive prep work. First, trim any visible fat and silverskin with a thin, flexible knife. If you're using a whole beef tenderloin recipe, cut it. Beef tenderloin is a luxurious cut of meat, one that justifies the purchase of a reliable meat thermometer if you don't already own one.

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