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Matt Pittman shows us how to cook up Beef Tenderloin!
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Matt Pittman & Joe Zavala Highlight Cook! Meat Church BBQ's Beef Tenderloin Recipe
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Meet The Master
Matt Pittman
Pitmaster, CEO
GET TO KNOW Meat Church
“I Ain't Mad at it!”
– Matt Pittman, Meat Church
Hometown: Waxahachie, TX
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RECIPE
Beef Tenderloin
INGREDIENTS
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1 beef tenderloin, trimmed
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Meat Church Holy Cow seasoning
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Meat Church Garlic & Herb
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English Mustard
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Horseradish cream sauce (Build or Buy!)*
Instructions
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Prepare your smoker at 250 degrees. recommend a medium smoke wood or pellets such as oak, hickory or pecan.
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Trim your tenderloin. Recommend removing the tail and the chain. Tie loops around the tenderloin with butcher's twine every few inches to help it keep an even shape.
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Slather with English mustard.
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Season moderately Meat Church Holy Cow & Garlic & Herb. allow to adhere for 1 hour.
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Place the tenderloin directly onto the cooking grate. Rotate the tenderloin during the cook if it's uneven in any way. Otherwise do not do anything. While cooking, prepare grill with a direct and high heat setup for searing.
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Prepare your grill setup for direct cooking at a temp of over 500. If you do not have a grill, use a cast iron skillet.
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Smoke the tenderloin until it reaches 110 internal
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Remove from the smoker, let rest for 10 minutes.
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after a 10 minute rest, clip off the butcher's twine. Sear the tenderloin for 2-3 minutes on 4 sides.
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Remove from the grill. slice. ENJOY!
* check out the Meat Church Horseradish (and Beef Tenderloin) Recipe at Meatchurch.com
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