Herb Crusted Beef TenderloinFor this recipe I start with a PSMO whole beef tenderloin. You can save some money by buying the tenderloin whole and trimming it yourself. If you want to skip this step just ask your butcher for a center cut piece of beef tenderloin. This is the same cut used to create filet mignon steaks. First mix up the herb seasoning for the crust. It’s a combination of dry herbs (parsley, rosemary, thyme, oregano, etc…) called Herbs de Provence mixed with Kosher salt and ground black pepper. Place the seasonings in a shaker dredge and shake to combine. Next apply a little olive oil to the outer surface of the beef so the herb mixture sticks. Shake on a generous amount of the herb blend and let the beef tenderloin rest for about 30 minutes. For this cook I used my PK 360 charcoal grill set up for 2 zone, indirect cooking. A chimney of Royal Oak coals is placed on one side of the grill and a void is created on the opposite end. I run the intake vents open under the coals and close off the exhaust above them. On the cool end it’s just the opposite. The intake is closed and the exhaust is open 100% creating a draft throughout the grill. The beef tenderloin is placed on the far end (cool side) and I add a couple small chunks of pecan to the hot coals for smoke flavor. It takes about 40 minutes for the beef tenderloin to cook but I highly recommend using an internal thermometer like the Thermoworks DOT to monitor the internal temperature. The Thermoworks DOT is set for 125 degrees and cooking the tenderloin in this two zone set up brings it up nice and slow. I did rotate the tenderloin half way through the cooking process so it would cook even. Once it hit 125 I took it off the grill and placed a sheet of aluminum foil over it loosely. It needs to rest for at least 15 minutes to calm down, this will help keep all the juice inside the meat. At this point it’s ready to serve. I sliced it into 1” thick portions and served with a creamy dill horseradish sauce. The recipe is below if you want to give it a try. Print
Whole Beef Tenderloin with an Herb Crust Smoked on a charcoal grill
- 1 center cut beef tenderloin
- 1 Tablespoon olive oil
- 3 Tablespoons Herb de Provence
- 1 Tablespoon kosher salt
- 1 Tablespoon course ground black pepper
Creamy Dill Horseradish Sauce
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 Tablespoon prepared horse radish
- 1 Tablespoon lemon juice
- 1/2 Tablespoon fresh chopped dill
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Combine ingredients in a small bowl and refrigerate until ready to serve.
- Prepare charcoal grill for indirect 2 zone cooking.
- Remove excess fat and sinew from outer surface of beef tenderloin
- Combine herbs de provence, salt, and black pepper in a shaker dredge. Apply olive oil to the outside of the beef tenderloin and season well with the herb mixture.
- Allow the beef tenderloin 30 minutes to come to room temperature.
- Place the tenderloin on the cool side of the grill away from the fire. Add 2 small chunks of pecan wood to the hot coals for smoke.
- Insert probe thermometer into the center of the tenderloin and cook until the temperature reaches 125 degrees about 40 minutes. (rotate the tenderloin 1/2 way through cooking process)
- Rest the tenderloin for 15 minutes loosely tented with aluminum foil. Slice into desired thickness and serve with Creamy Dill Horseradish sauce (recipe below)
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