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Dennis McGivern's Award-Winning Smoked Beef Tenderloin
(Adapted from a recipe by Dennis McGivern of Crosstown Neighborhood Association, Memphis. This recipe placed first in competition at the Mississippi State Barbecue Championship, 2004)
Serves 30+ as appetizer
- 5- to 6-pound (2.5-kg) whole beef tenderloin
- 6 strips bacon
For the meat marinade:
- 1/2 bottle red wine
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon (5 mL) dry mustard
For the mushrooms:
- 11/2 cups (325 mL) Italian salad dressing
- 1 teaspoon (5 mL) Worcestershire sauce
- 3 or 4 large portobello mushroom caps
For the sauce:
- 1 bottle dry red wine
- 1/2 bottle port wine
- 1 cup (250 mL) beef broth
- 1 medium onion, chopped fine
- 6 cloves garlic, chopped
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon (15 mL) Dijon mustard
- 1 tablespoon (15 mL) whole peppercorns
- 1 teaspoon (5 mL) salt
- 2 dashes, Tabasco sauce
- 1 tablespoon (15 mL) butter
- 1 to 2 teaspoon (5 to 10 mL) strawberry jam
For the grill:
- 3 chunks hickory, oak, maple or apple hardwood, each about 2 inches (5 cm) in diameter, or one small plank. Soak wood overnight in water
To garnish:
- 1/2 each, red and yellow sweet peppers, sliced in strips about 1/2-inch (12-mm) wide
- Sprigs fresh rosemary, thyme
- Hungarian paprika
1. Trim any visible fat and membrane from tenderloin; place in a non-reactive casserole or other container. Combine meat marinade ingredients well and pour over meat; cover with plastic food wrap and marinate in refrigerator overnight, turning occasionally.
2. For the mushrooms, combine 1 1/2 cups (325 mL) of Italian salad dressing with 1 teaspoon (5 mL) of Worcestershire sauce. Place marinade with mushroom caps in resealable plastic freezer bag and refrigerate at least 2 hours.
3. Prepare the sauce a day in advance by combining all ingredients except butter and jam. In a saucepan, simmer on stovetop until liquid volume is reduced to 2 cups (500 mL); strain to remove solids, then continue simmering while whisking in butter and jam. Reduce to 3/4 cup (175 mL) liquid volume, or until sauce has the consistency of maple syrup. Transfer sauce to plastic food container, cover, and refrigerate until needed.
4. Remove meat from marinade; discard marinade. Let meat rest 40 minutes, covered, to warm to room temperature. Preheat grill or smoker. If using soaked wood chunks, wrap them loosely in multiple layers of aluminum foil to make a pouch and pierce several times to allow smoke to escape.
5. If using gas grill, turn off one burner, then place wood pouch directly on burner that is lit (or directly on coals, if using charcoal). If using a wood plank, place on grill above the lit burner or charcoal. Close lid and wait for smoke.
6. Place a probe meat thermometer inside tenderloin. Place an oven thermometer on grill above unlit burner. When grill is smoking, lay bacon strips on top of tenderloin and place on grill above unlit burner, beside oven thermometer; close lid and adjust heat so the internal temperature of the grill "oven" is 225 degrees F (107 degrees C). Try not to peek, which allows heat and smoke to escape. About 60 minutes later, turn meat around to cook evenly; close lid and cook until internal temperature of the meat is 140 degreesF (60 degreesC), about 30 to 60 minutes longer.
7. When done, remove meat, wrap tightly in aluminum foil, and place roast in empty cooler (no ice). Replace lid on cooler and let meat rest up to 1 hour before carving.
8. While meat rests, remove portobello mushroom caps from marinade, discard marinade, and grill along with sliced peppers that you will use for the garnish. When done, remove and set aside on paper towels.
9. Reheat sauce. Cut portobello caps into 1-inch (2.5-cm) square pieces. To assemble, cut tenderloin into 1-inch (2.5-cm) cubes. Place a strip of red and yellow pepper on top of each cube of tenderloin, then a piece of bacon, then a piece of mushroom on top. Secure with toothpick, and repeat with remaining cubes of meat, mushroom, and pepper strips. Place on platter and garnish with sprigs of fresh rosemary, thyme. Sprinkle with Hungarian paprika and serve.
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