Cherry-Smoked Beef Tenderloin
source:
Championship BBQ Secrets by Karen Putman
2 1/2 lbs. beef tenderloin, trimmed
Citrus Demi-glace: Beef Paste Rub:
1/2 cup beef stock 2 cloves garlic, minced
3 tablespoons freshly squeezed lime juice 3 tablespoons achiote paste
3/4 cup unsalted butter, cut into 12 cubes 1/4 cup freshly squeezed lime juice
1/2 teaspoon kosher salt
Roasted Red Pepper & Avocado Relish: 1/2 teaspoon freshly ground black pepper
2 avocados, pitted, seeded and diced
1 red bell pepper, roasted, peeled and diced
1/4 cup freshly squeezed lemon juice
1. To roast and peel red pepper, place whole pepper on a baking sheet and roast in a 350°F oven, turning until blackened on all sides, about 15 minutes. Using tongs, place pepper in a brown paper bag and close the bag. When cool enough to handle, slice, remove the seeds, then peel off the skin.
2. Prepare the beef tenderloin: In a small bowl, combine garlic, achiote paste, lime juice, salt and pepper. Rub over beef, coating evenly. Cover and refrigerate for at least 30 minutes or for up to 60 minutes. Remove from refrigerator and let warm to room temperature while smoker is heating.
3. Prepare an indirect fire, with coals on one side of the grill.
4. Place beef on the grill away from the heat, add cherry wood chunks to the coals and close the lid. Smoke at 225° to 250°F for 1 1/2 hours, until a meat thermometer inserted in the thickest part of the beef registers 150°F for medium-rare, or until desired doneness. Let rest for 15 minutes before slicing, then slice across the grain.
5. Prepare the demi-glace: In a small saucepan, bring beef stock to a boil over medium-high heat. Stir in lime juice and cook until reduced by one-third, about 7 minutes. Reduce heat to low and whisk in butter, one cube at a time, until smooth and silky. Place saucepan in a larger pan of hot water and keep warm until serving.
6. Prepare the relish: In a medium bowl, using two forks, lightly toss avocados, red pepper and lemon juice.
7. Serve sliced tenderloin topped with demi-glace, with relish on the side.