beef tenderloin steak

Simple Steak au Poivre

beef

Salt

black pepper

Sichuan pepper

unsalted butter

shallots,

Cognac or bourbon

crème fraîche

watercress,

Tenderloin Steak, also called a Filet Mignon, is the most tender cut of beef! I’ll show you how to cook a tenderloin steak to get PERFECT results every single time! We’re going to sear it in a cast iron skillet, and bake it in the oven for just a few minutes!Cooking this steak recipe in herb butter gives it the best flavor! It’s literally melt in your mouth amazing and juicy!

Tenderloin Steak Recipe with Herb Butter

beef tenderloin steaks

salt

Tablespoons butter

olive oil (or avocado oil)

butter (room temperature)

garlic

Thyme

Mix room temperature butter, garlic, and thyme together. Spread a strip about the diameter of a quarter on a piece of wax paper. Roll up and twist ends. Refrigerate for at least 20 minutes before using.

To make Herb Butter:

Remove steaks from the refrigerator at about an hour before you&#039;re ready to cook thme. The steaks need to be room temperature to cook through perfectly.

Preheat oven to 400°.

Pat steaks dry (this helps the steaks to get a nice crust on them). Season both sides very generously with salt and pepper.  Press salt and pepper if needed to help it stick to the meat.

Heat a cast-iron skillet, or heavy skillet, over medium-high to high heat. Add butter and olive oil. Add steaks and sear for 2-3 minutes per side. Spoon butter over steaks as they cook.

Insert an oven-safe thermometer and set an alarm for desired temperature (remember the temperature will rise about 3-5 degrees as the steaks rest). Put steaks in the oven and bake until they reach the desired temperature. This will take between 6-10 minutes depending on the thickness of the steaks and how hot you want them. I don&#039;t recommend going over medium for these steaks.See cooking chart in the notes below.

Top with slices of herb butter. Cover with aluminum foil and allow to rest for 10 minutes before serving.

How to Cook Tenderloin Steaks:

Beef Tenderloin slow smoked on the pellet grill alongside some beefy, smoked mushrooms. Perfect for a different, delicious take on steak night.

Smoked Beef Tenderloin 

Worcestershire Sauce

Tablespoon Killer Hogs AP seasoning

Tablespoons Traeger Saskatchewan Seasoning (or your fave blackened rub)

mushrooms

shallot finely chopped

red wine

beef broth

Tablespoon Kitchen Accomplice Beef Broth Concentrate

butter

Killer Hogs AP Seasoning

Place all ingredients into a smoker-safe dish

Trim the whole beef tenderloin into center cut portion be sure to remove any sinew or silver skin.

Prepare pellet grill or any other smoker for indirect smoking at 250 degrees.

Drizzle the outside of the tenderloin with Worcestershire for a binder and season with a layer of AP seasoning followed by the Saskatchewan seasoning.

Place the tenderloin on the smoker, insert a probe thermometer into the center of the roast and smoke until internal temperature reaches 120 degrees.

Remove the tenderloin from the pit and cover loosely in foil and rest for 20-30 minutes.

Slice the tenderloin into desired thickness and serve.

https://www.youtube.com/watch?v=FuWpecDU9Wo

Beef Tenderloin with Beefy Mushrooms smoked on the Pellet Grill

#beeftenderloin #smokedbeeftenderloin #howtobbqright 

Pellet Grill Beef Tenderloin

WHAT MALCOM USED IN THIS RECIPE:

- Killer Hogs AP Seasoning http://bit.ly/TheAPRub
- Traeger Blackened Saskatchewan Rub https://amzn.to/3MVIwR0
- Kitchen Accomplice Beef Broth Concentrate - https://amzn.to/3Htzf1b
- Thermoworks DOT http://bit.ly/ThermoworksDOT
- 12” Red Handle Slicer Knife http://bit.ly/H2QKnife12inch

Beef Tenderloin Recipe Smoked on the Pellet Grill with Smoked Mushrooms

Ingredients
- 1 whole beef tenderloin 
- 2 Tablespoons Worcestershire Sauce
- 1 Tablespoon Killer Hogs AP seasoning
- 2 Tablespoons Traeger Saskatchewan Seasoning (or your fave blackened rub)

Directions:
1. Trim the whole beef tenderloin into center cut portion be sure to remove any sinew or silver skin.
2. Prepare pellet grill or any other smoker for indirect smoking at 250 degrees. 
3. Drizzle the outside of the tenderloin with Worcestershire for a binder and season with a layer of AP seasoning followed by the Saskatchewan seasoning.
4. Place the tenderloin on the smoker, insert a probe thermometer into the center of the roast and smoke until internal temperature reaches 120 degrees.
5. Remove the tenderloin from the pit and cover loosely in foil and rest for 20-30 minutes.  
6. Slice the tenderloin into desired thickness and serve.

Smoked Mushroom Ingredients 
- 3 pints sliced mushrooms 
- 1 shallot finely chopped
- 5-6 cloves garlic minced
- 1 cup red wine
- 1 cup beef broth
- 1 Tablespoon Kitchen Accomplice Beef Broth Concentrate
- 1/2 stick butter
- 2 teaspoons Killer Hogs AP Seasoning

Directions:
1. Place all ingredients into a smoker-safe dish or a half size aluminum pan. 
2. Smoke on pit for 1.5 - 2 hours until mushrooms and garlic are tender. 
3. Serve with beef and enjoy. 

Connect With Malcom Reed: 
http://howtobbqright.com/

Facebook - https://www.facebook.com/HowToBBQRight/
Twitter - https://twitter.com/howtobbqright
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Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/  

For Malcom's BBQ Supplies visit - https://h2qshop.com/

Smoked Beef Tenderloin on Pellet Grill

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