Oh-so-tender, show-stopping beef tenderloin comes mostly pre-trimmed. Be sure to remove all silverskin, however. Leave a little fat on—it adds to the flavor.
1 5-6 pound beef tenderloin, all silverskin removed
Head Country All-Purpose Marinade
Head Country Original Championship Seasoning
Beef tenderloin comes mostly pre-trimmed. Be sure to remove all silverskin, however. Leave a little fat on the tenderloin.
Marinate tenderloin for 45 minutes. Dust lightly with seasoning.
Smoke tenderloin for one and a half hours to an hour and 45 minutes, or until internal temperature of 140 (for medium). Cook to 135 to go a little more rare with your tenderloin.
Rest tenderloin for 10-15 minutes before slicing. Important: slice against the grain. Serve.
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