Beef Tenderloin
Smoking a whole beef tenderloin is an elevated classic dish that my family thoroughly enjoys, especially during the Holidays. It just feels like you are enjoying one of the best, most tender meats ever. I start off with an English mustard slather that is inspired by the classic preparation of a Beef Wellington. In this recipe and accompanying video we are going to reverse sear (smoke and then sear) the tenderloin, so we get a smoked element, but also the amazing taste from the char of a great sear.
Recipe:
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer:
Mill Scale Offset Pit & Yakitori Grill:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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you know I just watched like 10 videos on this meat, and yours made the most sense . this one moron was like we are 2 hours into this smoke this aint a cheap cut of meat like brisket .it's all ready tender it's in the name.
Man that looks good
Can't afford truffle? You have a $200+ roast.
Hey glove police, “SUCK IT!” 😂😂😂
Matt I enjoy watching you I was at the shop saturday came from illinois wish I got to meet you
Great job! You got it perfect!!! Looked so good!
Great stuff Matt! I hope that you and the family have a Happy Holiday Season!
This looks awesome & might have saved my ass when it comes to the Xmas eve menu. I was drawing a blank for a little too long there.
very nice smoke T- LOIN
Glove please, suck it! Haha that's awesome! Looks amazing def trying this.
Lovin the new b roll and transitions to the vid, and the music!
You don't do anything indoors….bud you don't live in Wyoming. Blizzard conditions the last 4 days. 20° F here with wind today. Even with a DigiQ the BGE doesn't work in these conditions
Damn… you stole Chances line “let’s cook it”…. You’re more original than that Matty Ice. Come on now
Dude 🔥! Stay tuned to my channel gonna be slinging some videos w/ Meat Church products! I do a smoked chicken w/ voodoo for caters that def slaps ! Bro you were a huge driving factor and motivation for me starting a channel!
I always look at your videos when im getting ready to cook.. all my friends think I'm awesome 😁😁
Very timely, Matt! Was actually going to look on your site for a tenderloin recipe the day this came out! Plan on cooking one for NYE. How do you think the garlic herb rub you used on the tomahawk prime rib would go on this? I think it would be amazing, but interested in your thoughts! Have a Merry Christmas!
What knife are you using to cut the twine?
Stupid thought. How about Texas smoked Mac n cheese with prime rib video
At 2:42 "I'd like to serve this to the person that likes it more cooked uh".
I'd say, give this end to the new inlaw that hasn't made the cut yet 😁😁😎😎
I know it's done when it's done, but any rough estimate on the smoke time at 250? My smoker tops out at 250. Will have a temp probe in it to watch for 110, but is it an hour? 3 hours? Kinda sorta rough estimate for planning purposes. Can't wait to try this recipe. I love Colemans mustard. I buy it in powder form and make up a jar at a time and keep it in the frigde. Thanks for the great tips on this an all your recipes!
What boning knife are you using ?
"higher internal temperature" = dead, cardboard. Add a little arsenic to their end with the rub and they won't be a worry next year. 🤣
Hey Matt would you recommend doing this process for elk tenderloin this looked amazing I was lucky enough to take an elk this year and I'm going to try cooking the tenderloin for the family at Christmas thanks for your input.
Yeah that garlic and herb/holy cow combo is one of my all
time favorites!
I really appreciate your videos man. I visited your store for the first time yesterday. I traveled to Ft. Worth to take some donations to a homeless ministry up here. But again with your store, congratulations on everything. Oh and that looks like some good eatin’ man!
"glove please, suck it" you're the man Matt
Another great video Matt. I would love to see more of trimming that beef tenderloin. I trimmed one once and made filets and they were the most tender I’ve ever had. I wasn’t sure about uses for the chain, etc
I always thought that "I ain't mad at it" was Matt's tag line, but "it's my house, suck it" might be moving into consideration. That tenderloin looked amazing!
Prime grade tenderloin, I sure hope it's tender! Looks fantastic. I have a New York roast for Christmas this year, maybe I'll see about leveraging your tenderloin technique for the roast….
Love it! Been wanting to make one. Glad I ordered the herb rub today lol Was going to do a smoked rack of lamb with it.
You seasoned the cutting board better than the meat😂🤣
Timely post. Thank you. Just bought a tenderloin today and my baby Komodo will be in use. Especially Appreciate the trim tutoring
Ok dude… how is nobody making the obvious jokes?
Pretty sure you can afford truffle but why bother messing up something simple good to begin with.
Glad that you know Dukes is the BEST mayo!
What do you do with the chain??
Best line I’ve ever heard on YouTube. No glove suck it…this is my house!
Almost exactly how I do it every Christmas visiting friends just north of Ft. Worth, sans a smoker, them being urbanites. I 'bake' lower at 225F until ~118F and quickly sear in a lightly oiled pan. Edge to edge MR, no greying of the meat. Of course, creamed horseradish sauce. Here's the kicker: Everyone raving every year, NOBODY has inquired yet how to do this. I find this amazing, just the opposite of me. Arriving Dec 23 again this year. If folks only knew how simple and just tried.
I'm going to have to unsubscribe because you keep putting on some dang fine food man 😉
Another great video that I can't wait to try! "Glove police, suck it, this is my house!" Instant classic!
I'm interested in that knife.
As always, another amazing looking recipe to try. I'm way behind on recipes though! I'm just now getting around to making some Texas Red. I guess I need to cook this stuff more often.
This is hitting the next Detroit Lions tailgate, because it’s the LAST tailgate of the year and needs to be the BEST tailgate! Thanks Matt!!
Damn it! Another BA cook
I'd love to see gordon ramsey in one of your videos and then have him invite you to masterchef and get all the contestants a traeger for a smoke/bbq challenge and the winner takes home a timberline xl. I seriously love every video you put out, my xl only runs on meatchurch pellets and rubs. Thank you for helping me be a better cook and I can't wait until next year when I get to fly from Cali to Texas just to see the shop.