Herb Crusted Beef Tenderloin

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Whole Beef Tenderloin with an Herb Crust Smoked on the PK Grill

#beeftenderloin #smokedbeeftenderloin #howtobbqright

Herb Crusted Grilled Beef Tenderloin

WHAT MALCOM USED IN THIS RECIPE:

For this recipe I start with a PSMO whole beef tenderloin. You can save some money by buying the tenderloin whole and trimming it yourself. If you want to skip this step just ask your butcher for a center cut piece of beef tenderloin. This is the same cut used to create filet mignon steaks.

First mix up the herb seasoning for the crust. It’s a combination of dry herbs (parsley, rosemary, thyme, oregano, etc…) called Herbs de Provence mixed with Kosher salt and ground black pepper. Place the seasonings in a shaker dredge and shake to combine. Next apply a little olive oil to the outer surface of the beef so the herb mixture sticks. Shake on a generous amount of the herb blend and let the beef tenderloin rest for about 30 minutes.

The DOT is set for 125 degrees and cooking the tenderloin in this two zone set up brings it up nice and slow. I did rotate the tenderloin half way through the cooking process so it would cook even.

Once it hit 125 I took it off the grill and placed a sheet of aluminum foil over it loosely. It needs to rest for at least 15 minutes to calm down, this will help keep all the juice inside the meat. At this point it’s ready to serve. I sliced it into 1” thick portions and served with a creamy dill horseradish sauce. The recipe is below if you want to give it a try.

Herb Crusted Grilled Beef Tenderloin Ingredients:
- 1 center cut beef tenderloin
- 1 Tablespoon olive oil
- 3 Tablespoons Herb de Provence
- 1 Tablespoon kosher salt
- 1 Tablespoon course ground black pepper

Directions:
1. Prepare charcoal grill for indirect 2 zone cooking.
2. Remove excess fat and sinew from outer surface of beef tenderloin
3. Combine herbs de provence, salt, and black pepper in a shaker dredge. Apply olive oil to the outside of the beef tenderloin and season well with the herb mixture.
4. Allow the beef tenderloin 30 minutes to come to room temperature.
5. Place the tenderloin on the cool side of the grill away from the fire. Add 2 small chunks of pecan wood to the hot coals for smoke.
6. Insert probe thermometer into the center of the tenderloin and cook until the temperature reaches 125 degrees about 40 minutes. (rotate the tenderloin 1/2 way through cooking process)
7. Rest the tenderloin for 15 minutes loosely tented with aluminum foil. Slice into desired thickness and serve with Creamy Dill Horseradish sauce (recipe below)

Creamy Dill Horseradish Sauce
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 Tablespoon prepared horseradish
- 1 Tablespoon lemon juice
- 1/2 Tablespoon fresh chopped dill
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Combine ingredients in a small bowl and refrigerate until ready to serve.

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“Let’s get to cooking” is a great thing to hear.

BrianMiller

Malcolm you make me smile brother.Your love of cooking is contagious

jeffv

Grill Salesman: "How many grills would you like to buy?"
Malcom: yes

cjblackwell

That right there would bring a tear to a glass eye

lungbuster

I just love this guy. The best cooking channel on Youtube for sure!

neffofrog

Can some one please get this dude a food Chanel show!, We started making everything from his first video and on, so far it’s been amazing.

joshuatowell

The 6 ppl that gave this a thumbs down are kicked out of the club

chrisberry

What makes these videos so fun to watch is you can see that Malcom is genuinely having fun and is truly enjoying what he does. You definitely get the feeling he'd be doing the same exact thing whether the camera was recording or not. Just living his passion, and passion is infectious, and he's got me wanting to start smoking meat too.

adamm

I love watching your videos because I can tell you just love cooking. Your passion is clear and inspiring! Shout out to whoever edits your videos too! They are lovely to watch.

pilotfree

I got a smoker a few months ago and had zero idea what I was doing. Made a couple meals with it and wasn't overly happy and that's when I found you on YouTube. My third recipe was your Malcom ribs and it came out EXACTLY how I wanted it to. You can definitely tell you put your heart in recipe and techniques. Been watching a lot of your videos and have fallen in love with smoking meat. Keep up the videos man, definitely inspiring to us rookies!!

MASH

Even right after dinner Malcom can get me hungry cooking up food like this!

ErikHuntoon

Thank you sir for every second of your time. You are my idol. I have done a few of your recipes and studied your methods pretty closely over the past month. My confidence has grown 100x’s and I have learned so much from you. I am enjoying grilling, cooking and just overall life again. I am going to try every single one of your recipes from your videos, you have not steered me wrong, ever! Thank you very much, I am forever grateful and a huge fan.

vabaracusrespect

I never tire of Malcom’s videos and tutorials. Also, I would like to hear him say more French words in his videos.

omcorc

I cooked one malcom ! First time ever, most expensive méat I ever bought. Got my BGE running at 320°. Put the 5lb tenderloin on for 40 minutes. It had an internal temp of 128°. Took it off, covered it with foil for 15 minutes. Then sliced it and served it to my family. Absolutely the best cooked méat I ever eat, and everyone else said so too !!! Thank you for all your enjoyable vidéos, I have learned so much watching you !!! God bless !!! And merry Christmas !!!

paulhammer