Erik’s Beef Tenderloin

Preparation

1. 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).
2. 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).
3. Then I generously apply salt and pepper and dry rub around the filet. We like to use Montreal steak seasoning as an alternative.
4. I preset our grill smoker to 225°F and smoke the filet with oak chips until internal temp is about 120°F.
5. I remove the tenderloin from the smoker and heat the grill to 400°- 500°F.
6. I then sear the tenderloin for 2 minutes, rotating it 3 times and achieving a final internal temperature of 130°F.
7. Then I wrap in foil and let rest. Tenderloin will likely increase in temp to 135°F prior to slicing and serving.
8. We roast fresh garlic as a compliment to the steak.

Roasted Garlic

1. Preheat oven to 400°F
2. Peel and discard the papery outer layers of the whole garlic bulb
3. Cut 1/4 to a 1/2 inch from the top of cloves
4. Drizzle with olive oil
5. Wrap loosely in foil (or put garlic in a muffin tin and cover with foil)
6. Bake at 400°F for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed
7. Cool and remove roasted garlic cloves from their skins

Garlic Paste

1. Add 6 cloves of garlic and about 3 tablespoons of high-quality olive oil to a food processor
2. Pulse until fully blended
3. Add more garlic or olive oil until you achieve a spreadable paste consistency