Erik’s Beef Tenderloin
Yield: 12 Servings
Prep: 1.5 hours - start the night before | Cook: 2 hours
Total Time: 3.5 hours
- 1 3-4 pound center cut Beef Tenderloin, trimmed
- Coarse salt and pepper
- Olive oil
- 1 head of garlic plus about 6 cloves
- I like to prep the filet the night before by applying some salt around the outside and setting in a refrigerated drawer or an area in the fridge where it can "dry age" (uncovered).
- Prior to cooking (1 hour), I apply a fresh garlic and olive oil paste that can be made in a food processor (store-bought works too).
- Then I generously apply salt and pepper and dry rub around the filet. We like to use Montreal steak seasoning as an alternative.
- I preset our grill smoker to 225°F and smoke the filet with oak chips until internal temp is about 120°F.
- I remove the tenderloin from the smoker and heat the grill to 400°- 500°F.
- I then sear the tenderloin for 2 minutes, rotating it 3 times and achieving a final internal temperature of 130°F.
- Then I wrap in foil and let rest. Tenderloin will likely increase in temp to 135°F prior to slicing and serving.
- We roast fresh garlic as a compliment to the steak.
- Preheat oven to 400°F
- Peel and discard the papery outer layers of the whole garlic bulb
- Cut 1/4 to a 1/2 inch from the top of cloves
- Drizzle with olive oil
- Wrap loosely in foil (or put garlic in a muffin tin and cover with foil)
- Bake at 400°F for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed
- Cool and remove roasted garlic cloves from their skins
- Add 6 cloves of garlic and about 3 tablespoons of high-quality olive oil to a food processor
- Pulse until fully blended
- Add more garlic or olive oil until you achieve a spreadable paste consistency