Fool Proof Beef Tenderloin - Cowboy Kent Rollins
Servings 6 to 8
Ingredients
- 5 to 6 lb. beef tenderloin trimmed
Seasoning Method 1
- ⅓ cup mayonnaise
- ⅓ cup yellow mustard
- 4 tablespoons Worcestershire sauce
- 2 tablespoons avocado oil
- 4 teaspoons ground thyme
- 3 teaspoons rosemary
- 2 tablespoons coarse ground black pepper
- 2 tablespoons kosher salt
- 3 tablespoon Kent’s Original seasoning or salt and pepper or your favorite all-purpose seasoning
Seasoning Method 2
- 4 tablespoons Kent's Original Seasoning, or your favorite all-purpose seasoning
- 3 tablespoons coarse ground black pepper
Instructions
- Pat the tenderloin dry with paper towels. Set on the counter for about 30 minutes, to allow the tenderloin to warm up.
- Fold the tail end of the tenderloin under to create an even thickness though the whole loin. Tie the loin up with Butcher’s string from end to end (see video for instructions).
- For Seasoning Method 1:
- In a small bowl whisk together all the ingredients except the Original seasoning.
- Generously spread the mixture evenly over the loin. Generously season all sides with the Original seasoning, or substitute.
- For Seasoning Method 2:
- Generously rub the Original Seasoning, or substitute over the loin. Repeat with the black pepper.
- Clean and preheat the grill to 425 degrees F. Place the tenderloin over the fire and sear for about 2 to 3 minutes on each side. Be sure to get an even charred color on all sides.
- Preheat the smoker to 225 to 250 degrees F. Place the tenderloin on the smoker and shut the lid. Add some mesquite chips to the smoker and cook for about 15 minutes, then flip and cook another 15 to 20 minutes, or until the internal temperature is 120 degrees F. Remove from the smoker and lightly cover the loin with aluminum foil for about 15 minutes to let the temperature rise to about 125 degrees F. Slice and serve.
